A comforting and creamy white chicken chili, perfect for a cozy meal.
Heat a drizzle of oil in a large pot over medium heat.
Use olive oil for a subtle flavor or butter for a richer taste.
Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent the garlic from burning.
Stir in the diced chicken and cook until lightly browned.
Cut the chicken into even pieces for uniform cooking.
Add the wild rice, beans, corn, broth, green chilis, and cumin to the pot.
Rinse the beans if using canned to reduce sodium content.
Bring to a boil, then reduce heat and simmer until the rice is tender.
Cover the pot partially to retain moisture while allowing steam to escape.
Stir in the cheeses until melted and creamy.
Add the cheese gradually to ensure it melts evenly.
Serve hot, garnished with your favorite toppings.
Top with sour cream, chopped cilantro, or a squeeze of lime for added flavor.
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