Ingredients
- For the Chili Base:
- Olive Oil or Butter: 2 tablespoons (olive oil for a lighter start, butter for richer flavor)
- Boneless, Skinless Chicken Breasts or Thighs: 1.5 pounds (about 2-3 large breasts or 4-5 thighs), cut into 1-inch cubes or left whole to shred later
- Yellow Onion: 1 large, finely chopped
- Garlic: 4-5 cloves, minced (don’t skimp here!)
- Diced Green Chilies: 2 (4-ounce) cans, undrained (mild variety is standard, but use hot if you prefer more kick)
- Jalapeño Pepper: 1 medium, finely minced (seeds and ribs removed for less heat, optional but recommended for a little zing)
- Spices & Seasonings:
- Ground Cumin: 2 teaspoons
- Dried Oregano: 1 teaspoon (Mexican oregano if you have it)
- Chili Powder: 1/2 teaspoon (optional, for a subtle traditional chili note)
- Cayenne Pepper: 1/4 teaspoon (or to taste, for adjustable heat)
- Salt: 1 teaspoon (or to taste)
- Freshly Ground Black Pepper: 1/2 teaspoon (or to taste)
- The Heart of the Chili:
- Cannellini Beans or Great Northern Beans: 3 (15-ounce) cans, rinsed and drained (these beans hold their shape well and have a creamy texture)
- Chicken Broth: 4 cups (low-sodium is preferable, so you can control the salt level)
- For Creaminess & Brightness:
- Cream Cheese: 8 ounces (1 full block), full-fat, cut into cubes and softened (this is key for meltability)
- Fresh Lime Juice: 2 tablespoons (from 1-2 limes, adds essential brightness)
- Fresh Cilantro: 1/2 cup, chopped (plus more for garnish)
- Optional Garnishes (Highly Recommended!):
- Shredded Monterey Jack or Pepper Jack cheese
- Sour cream or plain Greek yogurt
- Sliced avocado or guacamole
- Extra chopped cilantro
- Sliced fresh jalapeños
- Crushed tortilla chips or strips
- Lime wedges
Instructions
- Prepare the Chicken (if shredding): If you prefer shredded chicken, you can poach the chicken breasts/thighs in the chicken broth until cooked through (about 15-20 minutes). Remove the chicken, shred it with two forks, and set aside. Reserve the broth. Alternatively, if using cubed chicken, you can proceed directly to step 2. Many people also love the convenience of using a pre-cooked rotisserie chicken; simply shred the meat and add it in step 5.
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and minced jalapeño (if using) and cook for another 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Cook the Chicken (if using cubed raw chicken): Add the cubed chicken to the pot. Season lightly with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and mostly cooked through, about 6-8 minutes. If you’re using pre-cooked shredded chicken, skip this step and add it later with the beans.
- Bloom the Spices: Stir in the ground cumin, dried oregano, chili powder (if using), and cayenne pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant. This step, known as “blooming,” intensifies their flavor.
- Build the Chili Base: Add the rinsed and drained cannellini or Great Northern beans, the cans of undrained diced green chilies, and the 4 cups of chicken broth (or the reserved poaching liquid if you cooked your chicken that way). If you used pre-cooked shredded chicken, add it now. Stir everything together well to combine.
- Simmer to Perfection: Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 20-30 minutes, allowing the flavors to meld together beautifully. If you cooked whole chicken breasts/thighs in the pot initially (instead of cubing or pre-shredding), remove them now, shred with two forks, and return the shredded chicken to the pot. The longer it simmers gently, the more developed the flavors will be. You can let it go for up to an hour on low heat if time permits.
- Introduce the Creaminess: This is where the magic happens! Ensure your cream cheese is softened and cut into cubes. Reduce the heat to the lowest setting. Add the cream cheese cubes to the chili. Stir gently and continuously until the cream cheese is fully melted and incorporated, creating a smooth, creamy sauce. It’s important to do this over low heat to prevent the cream cheese from curdling or becoming grainy. Pro tip: You can temper the cream cheese by whisking a ladleful of the hot chili broth into the softened cream cheese in a separate bowl before adding it all back to the pot. This helps it incorporate more smoothly.
- Final Touches: Once the cream cheese is fully melted and the chili is velvety smooth, stir in the fresh lime juice and the chopped fresh cilantro. Taste the chili and adjust seasonings as needed – you might want more salt, pepper, or a touch more cayenne for heat.
- Rest and Serve: Turn off the heat and let the chili rest for 5-10 minutes before serving. This allows the flavors to settle and the chili to thicken slightly more. Ladle into bowls and get creative with your favorite toppings!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550