Ingredients:
- 2 Tbsp Olive Oil
- 1 large Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 (4 oz) can Diced Green Chiles, undrained
- 1 Tbsp Ground Cumin
- 1 tsp Dried Oregano (preferably Mexican)
- 1 tsp Chili Powder (mild)
- ½ tsp Cayenne Pepper
- 1 tsp Fine Sea Salt (plus more to taste)
- ½ tsp Freshly Ground Black Pepper
- 6 cups Chicken Stock (low sodium)
- 3 (15 oz) cans Cannellini Beans, rinsed and drained
- 3 cups Cooked Chicken, shredded
- 4 oz Cream Cheese, full fat, cubed and room temperature
- 2 Tbsp Fresh Lime Juice
- Coriander (Cilantro), for garnish
- Sour Cream or Crème Fraîche, for garnish
Instructions:
- Heat olive oil in a Dutch oven over medium heat. Add the diced onion and cook until softened and translucent (about 5–7 minutes).
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the entire can of diced green chiles (liquid included).
- Reduce heat slightly. Add the cumin, oregano, chili powder, cayenne, salt, and pepper. Cook for 1–2 minutes, stirring constantly to 'toast' the spices, deepening their flavour (the bloom).
- Pour in the chicken stock. Add the rinsed and drained cannellini beans. Bring the mixture to a low boil, then immediately reduce heat to a gentle simmer. Mash about one-third of the beans against the side of the pot to naturally thicken the chili.
- Allow the chili to simmer, uncovered, for 20 minutes to let the flavours meld beautifully.
- Stir in the cooked, shredded chicken and continue simmering for another 5 minutes to ensure the chicken is heated through.
- Reduce the heat to low. Stir in the cubed, room-temperature cream cheese until it is completely melted and incorporated, creating a creamy texture. Do not allow the chili to boil once the cream cheese is added, or it may split.
- Remove the pot from the heat. Stir in the fresh lime juice. Taste the chili and adjust salt, pepper, or cayenne as necessary.
- Allow the chili to rest for 5 minutes before serving hot, garnished with coriander, sour cream, and tortilla chips.