Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Cook the ground chicken until it's no longer pink. Drain all but 1 tablespoon of the grease from the pan. Remove the cooked ground chicken and set it aside.

Step 3

Add the onion and cook until soft. Feel free to add more oil to the pan to cook the onions, if needed. Add the garlic and continue cooking for 1 more minute.

Step 4

Stir the green salsa, taco seasoning mix, diced green chilis, and chicken broth. Stir to combine. Heat until the white chicken chili is warm and starting to bubble.

Step 5

Add the cooked chicken back to the pot and simmer for 20+ minutes. Stir in the heavy whipping cream and Monterey jack cheese until the cheese is melted. Serve and enjoy!