Ingredients:

  • 2 tablespoons Olive Oil (or avocado oil)
  • 1 medium Yellow Onion, diced
  • 1 large Poblano Pepper, diced (seeds and membrane removed)
  • 4 cloves Garlic, minced
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Dried Oregano (Mexican)
  • 1 teaspoon White Chili Powder Blend
  • 1/2 teaspoon Ground Cayenne Pepper (adjust to heat preference)
  • Salt and Black Pepper, to taste
  • 5 lbs Boneless, skinless Chicken Thighs, cut into 1-inch chunks
  • 4 cups Low Sodium Chicken Stock
  • 4 oz can Chopped Green Chiles (do not drain)
  • 4 oz Full-Fat Cream Cheese, softened
  • 1/2 cup Heavy Cream
  • 1 tablespoon Freshly Squeezed Lime Juice
  • 1/4 cup Fresh Cilantro, chopped (for garnish, optional)
  • 1 medium Avocado, diced (for garnish, optional)

Instructions:

  1. Sauté Aromatics: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and poblano pepper. Cook, stirring occasionally, until softened and translucent (6–8 minutes).
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to brown.
  3. Bloom the Spices: Add the cumin, oregano, white chili powder, cayenne, salt, and pepper to the pot. Stir continuously for 30–60 seconds to toast the spices and release their full flavour potential.
  4. Introduce Chicken and Liquid: Add the chunked chicken thighs, chicken stock, and the canned green chiles (liquid included) to the pot.
  5. Bring to Simmer: Bring the mixture to a low boil, then immediately reduce the heat to maintain a gentle simmer. Cover partially and cook for 15–20 minutes, or until the chicken is cooked through and easily shredded (internal temperature 165°F / 74°C).
  6. Shred the Chicken: Using tongs or a slotted spoon, carefully remove the cooked chicken from the pot and place it in a separate bowl. Shred the meat using two forks or a hand mixer. Set aside.
  7. Reduce the Stock: Increase the heat under the remaining liquid and allow it to simmer vigorously, uncovered, for 5 minutes. This reduces the liquid slightly, concentrating the flavour.
  8. Whisk in Creaminess: Reduce the heat back down to the lowest setting. Add the softened cream cheese in chunks and whisk constantly until the cheese is completely melted and the chili base is smooth. Stir in the heavy cream. Avoid a rolling boil once the dairy is added.
  9. Combine and Finish: Return the shredded chicken to the pot. Stir well and heat through for 2–3 minutes.
  10. Season and Brighten: Remove from heat. Stir in the fresh lime juice. Taste the chili and adjust salt and pepper as needed before serving with optional garnishes.