Delicious white chicken chili is loaded with cheese and thickened up to make a yummy dip! This is such a crowd please and a great appetizer dip.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1tbspvegetable oilcan also use olive oil or avocado oil
1poundraw chicken, dicedor use cooked and shredded chicken
1cannavy beans or northern white beansrinsed and drained well
14 oz. can of green chilesdrained well
115 oz. can of corndrained well
1 cupscheddar cheese
Preheat oven to 400. In a large skillet on medium heat add oil and onions to the pan. Cook onions until they are sweating. Add the diced chicken or if you are using shredded chicken add it now. Cook the chicken thoroughly.
Pour the green chiles, beans, corn,cumin and cream cheese into a large skillet and cook on low heat on the stovetop for around 10 minutes or until everything is mixed well together and creamy. At this point take the back of a spoon or a masher and mashed the beans and chicken up a little to thicken up the dip. I like my dip chunky, but you can mash even more for a creamier dip.
Next, Pour the cheddar cheese on top and place in the oven for 5 to 10 minutes or until the cheese is bubbly and starting to brown at the edges. Serve immediately. Serving suggestions: place cut up bell peppers or your favorite peppers on top and serve with tortilla chips. This dip is best served hot!