When I posted my quick chili recipe the other week, beef received all of the attention. It’s finally time to try chicken! Chili meets soup in this recipe. Here, you truly get the best of both worlds. The broth is quite creamy, which is a great way to balance off the heat from the green chilies. The corn gives a bit of sweetness to the dish, the chicken is juicy and tender, and the flavor blend is simple and delicious.

Believe me when I say… it’s difficult not to lick the dish clean!In butter, soften onions, jalapeño peppers, and garlic. Cook for 2 minutes after adding the flour. In small splashes, add the chicken broth and half-and-half, stirring constantly. Optional:

1 cup cannellini beans pureed with chicken stock; add to broth with remaining whole beans. (Alternatively, any beans can be added whole.)Season with salt, pepper, Worcestershire sauce, and green chilies.

Bring the water to a boil. Allow it to boil for 15 minutes, then reduce to a simmer. Cook for 15-20 minutes with the chicken and corn. Return the shredded chicken to the chili, along with the softened cream cheese. Serve with cornbread after thoroughly mixing!

The white kidney beans should be drained, although rinsing is optional. This will limit the quantity of sodium carried into the dish. I leave mine sit in the strainer for a while but do not rinse them.