creamy white chili with cream cheese

Chicken

This rich yet healthy white chicken chili recipe comes together in a flash thanks to quick-cooking chicken thighs and canned white beans.

2 (15-ounce) cans no-salt-added great northern beans, rinsed, divided
1 tablespoon neutral oil, such as canola or avocado
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
1 teaspoon ground cumin
½ teaspoon salt, divided
1½ cups chopped yellow onion (1 medium)
5 cloves garlic, chopped (2 tablespoons)
2 cups unsalted chicken broth
2 (4-ounce) cans chopped green chiles, undrained
4 ounces reduced-fat cream cheese
1 tablespoon lime juice
½ cup loosely packed fresh cilantro leaves

Place half of the rinsed beans in a small bowl; using a whisk or potato masher, mash until smooth.
Heat 1 tablespoon oil in a large heavy pot over high heat. Add chicken pieces, 1 teaspoon cumin and ¼ teaspoon salt; cook, turning occasionally, until browned, about 5 minutes. Add 1½ cups onion, the chopped garlic and the remaining ¼ teaspoon salt. Cook, stirring often, until the onion is translucent and tender, about 3 minutes.
Add the remaining rinsed whole beans, the mashed beans, 2 cups broth and 2 (4-ounce) cans chiles; stir, scraping any browned bits off the bottom of the pot with a wooden spoon. Bring to a boil over high heat. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Remove from heat; add 4 ounces cream cheese and 1 tablespoon lime juice; stir until the cream cheese is melted. Serve topped with ½ cup cilantro.