A comforting and creamy twist on the classic white chili, perfect for a cozy meal.
Heat the olive oil in a medium saucepan over medium heat.
Ensure the oil is hot before adding the onions to help them cook evenly.
Add the diced onion to the pan and sauté until translucent.
Stir frequently to prevent the onions from burning.
Stir in the minced garlic and cook until fragrant.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the cubed chicken and cook until no longer pink.
Cut the chicken into even pieces for uniform cooking.
Stir in the beans, green chilies, oregano, salt, and cumin.
Mix well to ensure the spices are evenly distributed.
Add the corn and cream cheese, stirring until the cheese is melted and the mixture is creamy.
Cut the cream cheese into smaller pieces to help it melt faster.
Simmer the chili on low heat for 10 minutes to allow the flavors to meld.
Stir occasionally to prevent sticking.
Serve the chili hot, garnished with your favorite toppings like shredded cheese or fresh cilantro.
Serve with tortilla chips or warm bread for a complete meal.
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