What I’m Making on Repeat: White Chicken Chili

Once school is back in full swing and the evenings get busier, I need dinners that are easy, cozy and preferably something everyone in my house will actually eat.

Enter:

White chicken chili.

It’s warm, easy, protein-packed and perfect for the nights when we get home late and all three kids suddenly announce that they are starving at the exact same time.

WHAT YOU NEED

• 2–3 cups shredded chicken

• 2 cans white beans, drained

• 1 small can diced green chiles

• 1 cup corn

• 4 cups chicken broth

• 1 small onion, diced

• 2 cloves garlic

• 1 tsp cumin

• 1 tsp oregano

• Salt + pepper

• 4 oz cream cheese

• Fresh lime

Add everything except the cream cheese and lime to a pot or slow cooker and let it come together.

Toward the end, stir in the cream cheese until creamy and finish with a squeeze of fresh lime.

Then add whatever toppings your family loves:

Avocado, shredded cheese, cilantro, tortilla strips, Greek yogurt or jalapeños.

I love adding plain Greek yogurt to mine for a little extra protein.

And maybe the most important selling point:

It makes great leftovers.

Because if I’m cooking dinner, I would also like tomorrow’s lunch handled.