Creamy Chicken Chili

To prevent the cream cheese from curdling, place it in a plastic bag and submerge in warm water until it becomes soft. Make sure the water isn’t too hot!

Heat a Dutch oven or large pot over medium heat. Season chicken breasts with salt & pepper. Add a drizzle of olive oil then add your chicken. Cook for 5ish minutes each side or until cooked through (don’t stress too much about it being fully cooked- it will cook more in the chili later). Remove the chicken and set aside to shred.

In the same pot, add more olive oil then the onions and garlic. Saute for 3-4 minutes then add in the corn and sauté until it’s no longer frozen (about 2 minutes). Add the shredded chicken, beans, tomatoes, green chiles, cream cheese, chicken broth and seasonings. Bring the heat to high and let the mixture come to a boil. Reduce heat to low, cover and let it simmer for about 20-30 minutes. Stir in the kale and serve with your favorite toppings!