Creamy Chicken Chili 🪄🫶🏻 Ingredients: 2 tbsp olive oil 1 1/2 lbs chicken breasts 1 15 oz can black beans, drained 2 10 oz cans diced fire roasted tomatoes with green chilies 1 4 oz can green chilies 1 cup frozen corn (or 1 can- drained) 1 white onion, diced 4 cloves garlic, minced 2-3 cups chicken broth, you can use more or less depending on how thick you like it 4 oz cream cheese 1-2 cups kale, de-stemmed 2 tsp chili powder 1 tsp paprika 1 tsp oregano 1 tsp cumin Kosher salt & pepper to taste Toppings: Green onion Avocado Greek yogurt or Sour Cream Tortilla chips Shredded cheese Instructions: 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! Makes about 6 servings. #broccyourbody #easyrecipes #chilirecipes #healthyrecipes #traderjoesrecipes