White Bean & Chicken Chili

cooking.nytimes.com

mmonter

2 tablespoons olive oil

1 large yellow onion, chopped

1 large jalapeño pepper, finely chopped

I poblano, finely chopped

2 tablespoons minced garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon sweet paprika or chili powder

Pinch of cayenne pepper, to taste

1 teaspoon kosher salt, plus more to taste

Freshly cracked black pepper

4 cups chicken or vegetable broth

3 cups cannellini or navy beans

2 (4-ounce) can green chiles, include juices

2½ to 3 cups cooked shredded chicken*

1 cup fresh or frozen corn kernels

4 ounces cream cheese

1 lime, halved

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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