Ingredients:

  • 2 Tbsp Olive Oil or Neutral Oil
  • 1 large Yellow Onion, diced
  • 1 medium Jalapeño Pepper, seeded and minced
  • 4 cloves Garlic, minced
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder (White/Mild)
  • Salt (Kosher) & Black Pepper, to taste
  • 6 cups Chicken Stock (Low Sodium)
  • 2 (4 oz) cans Canned Diced Green Chiles, undrained
  • 2 (15 oz) cans Cannellini Beans, rinsed and drained
  • 5 lbs Pre-cooked Shredded Chicken
  • 4 oz Cream Cheese, softened and cubed
  • 1 Tbsp Fresh Lime Juice

Instructions:

  1. Sauté Aromatics: Heat oil in the Dutch oven over medium heat. Add diced onion and jalapeño. Sauté for 5–7 minutes until the onion is soft and translucent. Season lightly with salt and pepper.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to brown or burn.
  3. Toast Spices: Reduce the heat slightly. Add the cumin, oregano, smoked paprika, and chili powder. Stir constantly for 1 minute, allowing the dry heat to 'wake up' the spices. This crucial step deepens the flavor profile.
  4. Deglaze and Add Base: Pour in 1 cup (240ml) of the chicken stock, scraping up any browned bits from the bottom of the pot. Add the remaining stock and the canned green chiles. Bring to a low boil.
  5. Process Beans (The Thickening Trick): Take about 1 cup of the cannellini beans and mash them thoroughly using a potato masher, or blitz briefly with an immersion blender.
  6. Add Beans and Simmer: Add both the mashed beans and the remaining whole beans to the pot. Reduce heat to low, cover partially, and let simmer for 20–25 minutes to allow the flavors to meld and the broth to thicken slightly.
  7. Add Protein and Cream: Stir in the shredded chicken and the cubed cream cheese. Stir gently until the cream cheese has melted completely, creating a luxurious, slightly creamy texture.
  8. Final Seasoning: Cook for another 5 minutes until the chicken is heated through. Taste the chili critically. Adjust salt and pepper as needed. Stir in the fresh lime juice right at the end for a lift.
  9. Rest and Serve: Remove from heat and let the chili rest for 5 minutes before serving. Garnish with fresh coriander, cheese, or avocado as desired.