Chicken, Bean & Corn Chili

Adapted from The Pioneer Woman

One of the simplest weeknight dinner dishes I've ever made! I adapted an already amazing recipe to have more protein and a lower fat option. Rotisserie chicken for the win and the creamy addition plus the poppy corn makes it feel scrumptious in your mouth! Don't forget the lime!

Ingredients:

• 1 1/2 Tbsp. olive oil
• 1 onion, diced or small chopped in mini-chopper
• 4 garlic cloves, minced or grated on microplane
• 2 poblano peppers, diced or small chopped in mini-chopper
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/2 tsp. chili powder
• 1 tsp. kosher salt, plus more to taste
• Black pepper, to taste
• 5 cups low-sodium chicken bone broth
• 4 oz. cream cheese, at room temperature or 4 oz. low or full-fat cottage cheese blended
• 4 cups shredded rotisserie chicken (I get mine at Costco)
• 1 15-ounce can white beans, either Cannelini or Northern, drained and rinsed
• 2 cups corn kernels, thawed if frozen
• Lime wedges to serve
• Chopped cilantro to serve (optional)
• Eat with tortilla chips or straight up!

Instructions:

1. Heat the olive oil in a large stock pot over medium heat.
2. Add the onion, garlic and poblanos and cook until softened and onions are translucent, 5 to 6 minutes.
3. Add the cumin, paprika, chili powder, salt and a few cracks of black pepper and stir to fully combine and cook 1 to 2 minutes. 
4. Add the chicken bone broth to the pot and increase heat to high. Once it boils, reduce heat to medium-low and simmer until the broth reduces slightly, 10 to 12 minutes. 
5. Lower heat to low and stir in the cream cheese or blended cottage cheese until fully combined. Don’t worry if it breaks at first, keep stirring
6. Add the chicken, beans and corn to the pot, stir to combine and let warm through for 5-6 minutes. Taste and add more salt and pepper as needed.
7. Serve with a squeeze of lime and cilantro if using. Enjoy with tortilla chips!