Ingredients:

  • 2 Tbsp Avocado or Olive Oil
  • 1 medium Yellow Onion, diced
  • 1 large Jalapeño Pepper, finely minced (seeds removed for less heat)
  • 4 cloves Garlic, minced
  • 4 oz can Diced Green Chiles (mild or medium heat)
  • 2 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican oregano preferred)
  • 1 tsp White Chili Powder (optional)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 4 oz block Cream Cheese, full fat, softened and cubed
  • 3 cups Cooked, Shredded Chicken Breast/Thighs (rotisserie chicken recommended)
  • 4 cups Low-Sodium Chicken Stock (unsalted)
  • 1/2 cup Heavy Cream (Double Cream), full fat
  • 1 Tbsp Fresh Lime Juice

Instructions:

  1. Heat the oil in the Dutch oven over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and softened.
  2. Stir in the minced jalapeño and diced green chiles. Cook for 2 minutes. Add the minced garlic and cook for 1 minute until fragrant. Do not burn the garlic.
  3. Reduce the heat to low. Add the cumin, oregano, chili powder, salt, and pepper directly to the vegetables. Cook, stirring constantly, for 30 seconds (this 'blooming' step deepens the flavour).
  4. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot (deglazing). Bring the mixture to a gentle simmer, then reduce heat and cook, uncovered, for 15 minutes to allow the flavors to marry.
  5. Stir the cubed, softened cream cheese into the simmering chili base until it is completely melted and the broth appears smooth and creamy.
  6. Add the shredded chicken and the heavy cream (double cream). Stir well. Continue to simmer gently for another 10 minutes, ensuring the chili is heated through and the consistency has slightly thickened.
  7. Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning—add more salt, pepper, or a pinch of cayenne if desired.
  8. Ladle the chili into bowls and top generously with fresh coriander, diced avocado, and shredded cheese.