Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, minced

1 jalapeño, seeded and finely chopped (optional, for extra heat)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon dried oregano

Salt and black pepper to taste

4 cups chicken broth

3 cups cooked and shredded chicken (rotisserie chicken works well)

2 cans (15 oz each) white beans (such as cannellini or Great Northern), drained and rinsed

1 can (4 oz) diced green chilies

1 cup frozen corn

1/2 cup cream cheese, softened

1/2 cup heavy cream

Juice of 1 lime

Fresh cilantro, chopped (optional, for garnish)

Shredded Monterey Jack or cheddar cheese (optional, for topping)

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and chopped jalapeño, cooking for another minute until fragrant.

Step 2: Sprinkle in the ground cumin, chili powder, paprika, and dried oregano. Cook for 1-2 minutes, stirring constantly to toast the spices and bring out their flavors.

Step 3: Pour in the chicken broth, then add the shredded chicken, drained white beans, diced green chilies, and frozen corn. Stir to combine and bring the mixture to a simmer.

Step 4: Reduce the heat to low and let the chili simmer gently for about 20 minutes to allow the flavors to meld together.

Step 5: Add the softened cream cheese and stir until fully melted and incorporated into the chili. Then stir in the heavy cream and lime juice. Taste and adjust seasoning with salt and black pepper as needed.

Step 6: Ladle the chili into bowls and top with shredded cheese, fresh cilantro, or crushed tortilla chips if desired. Serve warm with cornbread or crusty bread on the side.

Tips & Variations

Use rotisserie chicken for a quick shortcut or cook your own chicken breasts and shred them for a homemade touch.

For extra heat, leave the seeds in the jalapeño or add a dash of cayenne pepper with the spices.

Swap cream cheese for sour cream for a different creamy texture and slight tang.

Add diced green bell peppers or poblano peppers for more depth and color.

Top with avocado slices or a dollop of Greek yogurt for added richness.

FAQs

Can I make this chili in a slow cooker?

Yes, sauté the aromatics and spices first, then transfer everything to a slow cooker. Cook on low for 4-6 hours, then stir in the cream cheese and cream near the end.

What can I use instead of cream cheese?

You can substitute cream cheese with sour cream, Greek yogurt, or a bit of heavy cream alone for a creamy texture without the tanginess of cream cheese.