Name: Creamy Jalapeño White Chicken Chili for Cozy Evenings
Ingredients: 1 tablespoon olive oil; 1 large onion diced; 1 medium red bell pepper diced; 4 small jalapeños seeded & minced; 4 cloves garlic minced; 1 pound chicken breast cut into pieces; 1 tablespoon cumin; 2 teaspoon chili powder; 1 teaspoon paprika; ½ teaspoon oregano; ½ teaspoon salt; 15 ounce no salt added diced tomatoes undrained; 2 cups chicken broth or vegetable broth; 15 ounce can no salt added canned corn well-drained; 8 ounce block cream cheese cut into pieces; ½ cup sharp cheddar cheese plus more for garnish

Ingredients

1 tablespoon olive oil
1 large onion diced
1 medium red bell pepper diced
4 small jalapeños seeded & minced
4 cloves garlic minced
1 pound chicken breast cut into pieces
1 tablespoon cumin
2 teaspoon chili powder
1 teaspoon paprika
½ teaspoon oregano
½ teaspoon salt
15 ounce no salt added diced tomatoes undrained
2 cups chicken broth or vegetable broth
15 ounce can no salt added canned corn well-drained
8 ounce block cream cheese cut into pieces
½ cup sharp cheddar cheese plus more for garnish

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Instructions

Heat oil over medium-high in a large soup pot or Dutch oven. Add onions and bell peppers; sauté for 5 minutes. Stir in jalapeños and sauté for 3 minutes. Add in garlic and stir for 30 seconds.
Push the veggies to the sides and add chicken in a single layer. Sprinkle with cumin, chili powder, paprika, oregano, and salt. Cook for about 5 minutes until browned.
Stir in tomatoes, juice from tomatoes, and broth. Scrape any cooked bits from the bottom and stir everything together well.
Bring to a boil and reduce heat to medium-low. Simmer for about 15-30 minutes, stirring occasionally.
Add in corn, and cook another 15 minutes.
When ready to enjoy, stir in cream cheese and cheddar cheese, and stir well until completely melted. Serve with extra cheddar cheese on top if desired.