Ingredients:

  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cans (4 oz each) diced green chiles
  • 1 medium jalapeño, seeded and minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 4 oz reduced-fat cream cheese
  • 1 tbsp olive oil

Instructions:

  1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Sauté the diced onion and jalapeño for about 5 minutes until the onion is translucent and soft.
  2. Add the minced garlic, ground cumin, dried oregano, smoked paprika, and cayenne pepper. Stir constantly for 30 seconds to bloom the spices until fragrant.
  3. Place the 1.5 lbs of chicken in the pot. Pour in the chicken broth and the two cans of diced green chiles. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the chicken is cooked through.
  4. Remove the chicken from the pot and shred with two forks. Place it on a cutting board and shred with two forks into bite-sized pieces.
  5. While the chicken is out, take about 1/2 cup of the cannellini beans and mash them in a small bowl. Add all the beans (mashed and whole) into the pot.
  6. Return the shredded chicken to the pot. Stir in the 4 oz of reduced fat cream cheese. Whisk or stir constantly until the cheese is completely melted and the broth is silky.
  7. Let the chili simmer for another 5 minutes to allow the flavors to meld. Taste and add salt or pepper if needed.
  8. Ladle the chili into bowls while it's steaming hot. Add your favorite toppings like cilantro or lime wedges immediately.