Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 1 whole Jalapeño, finely minced (seeds removed)
  • 4 cloves Garlic, minced
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican variety preferred)
  • 2 tsp White Chili Powder
  • 6 cups Chicken Broth (low sodium)
  • Salt & Black Pepper to taste
  • 3 cups Cooked Chicken, shredded (Rotisserie or pre-cooked breast)
  • 2 (15 oz) cans White Beans (Great Northern or Cannellini), rinsed & drained
  • 1 (4 oz) can Diced Green Chilies (Fire-roasted preferred)
  • 4 oz Cream Cheese, cubed (full fat, softened)
  • 2 Tbsp Fresh Lime Juice (freshly squeezed)
  • 1/4 cup Fresh Cilantro, chopped

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and jalapeño. Sauté for 5-7 minutes until the onions are translucent and softened.
  2. Stir in the minced garlic, cumin, oregano, and chili powder. Cook for 60 seconds, stirring constantly, until the spices are highly fragrant.
  3. Pour in 1/2 cup (120 ml) of chicken broth and scrape up any browned bits from the bottom of the pot (deglazing). Stir in the remaining broth, canned diced green chilies, and a generous pinch of salt and pepper.
  4. Add the shredded chicken and both cans of rinsed beans. Take about 1/2 cup of the beans and gently mash them against the side of the pot before stirring them back in to help thicken the chili.
  5. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 20-30 minutes, allowing the flavors to fully marry.
  6. Remove the pot from the direct heat source. Gently stir in the cubed, softened cream cheese until it is fully melted and incorporated, creating a creamy texture. Avoid vigorous boiling after adding the cream cheese.
  7. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning (salt, pepper, or additional heat) as needed before serving hot, garnished with cheese or avocado.