Cheesy White Chicken Chili

Ingredients

• • 2 Tbsp olive oil
• • 1 1/2 lb chicken breasts or thighs (left whole)
• • 1 1/4 tsp kosher salt, divided
• • 1 tsp ground black pepper, divided
• • 1 onion, diced (about 1 cup)
• • 3 cloves garlic, minced
• • 2 tsp ground cumin
• • 1/2 tsp ground coriander
• • 1/2 tsp dried oregano
• • 1/4 tsp ground cayenne pepper
• • 1 (7 oz) can chopped green chilies
• • 4 cups chicken broth
• • 2 (15 oz) cans white beans
• • 8 oz cream cheese, at room temperature
• • 1 cup shredded sharp cheddar cheese
• • 1/2 lime, juiced

Steps

1. 1.Heat oil in a large pot or dutch oven over medium-high heat. Sprinkle chicken with 1/2 tsp of salt and 1/2 tsp of pepper. Cook chicken until lightly browned on each side, about 4 minutes total. Transfer chicken to a plate.
2. 2.Reduce heat to medium & add onion & garlic. Add cumin, coriander, oregano, & cayenne. Cook, stirring, until fragrant, about 20 seconds. Add the green chilies & continue cooking until all the liquid has evaporated, about 1 minute. Add broth, white beans, & the chicken with any juices.
3. 3.Increase the heat to high & bring to a boil. Reduce heat to maintain a simmer & cook, stirring occasionally, until the chicken is cooked through & liquid has reduced by 1/3, about 15 minutes.
4. 4.Transfer chicken to a clean cutting board & shred using two forks. Return the chicken back to the pot along with cream cheese & cheddar cheese. Cook, stirring, until the cheeses are melted & the chili sauce is smooth, about 3 minutes. Season with the lime juice & remaining 3/4 tsp salt & 1/2 tsp pepper.