Award-Winning White Chicken Chili

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, green bell pepper, and jalapeño pepper. Sauté until the vegetables are softened, about 5 minutes.

Add the chicken breasts to the pot and cook until browned on all sides, about 5-7 minutes.

Stir in the diced green chilies, cumin, chicken broth, and white beans. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

Stir in the softened cream cheese until fully melted and combined into the chili. Season with salt and black pepper to taste.

Serve the chili hot, garnished with fresh cilantro.