Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Mild Green Chili Powder (Optional)
  • 1 tsp Kosher or sea Salt, plus more to taste
  • 1/2 tsp Black Pepper, freshly ground
  • 6 cups Low-Sodium Chicken Broth
  • 1 (4 oz) can Canned Diced Green Chilies, undrained
  • 5 lbs Boneless, skinless Chicken Breast
  • 2 (15 oz) cans Great Northern or Cannellini Beans, rinsed and drained
  • 1 cup Frozen Sweet Corn
  • 4 oz Full-Fat Cream Cheese, cubed and softened
  • 1/4 cup Heavy Cream
  • 1 Tbsp Fresh Lime Juice
  • Fresh Cilantro, chopped (for garnish)
  • Shredded Monterey Jack or Pepper Jack Cheese (for garnish)
  • Tortilla Chips or Strips (for garnish)

Instructions:

  1. Melt the butter in the Dutch oven over medium heat. Add diced onion and a pinch of salt. Cook until soft and translucent (about 5-7 minutes).
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Add the cumin, oregano, chili powder, remaining salt, and pepper. Cook, stirring constantly, for 30 seconds to 1 minute until aromatic (blooming the spices).
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the entire contents of the canned green chilies (liquid included).
  4. Gently place the raw chicken breasts into the liquid. Bring the chili to a gentle simmer, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
  5. Remove the cooked chicken breasts using tongs. Shred the chicken using two forks and set aside.
  6. Add the rinsed beans and frozen corn to the simmering broth. Simmer for 5 minutes to heat through.
  7. Reduce the heat to low. Stir in the cubed, softened cream cheese until it is fully melted and incorporated, ensuring no lumps remain. Stir in the heavy cream.
  8. Return the shredded chicken to the pot. Stir well to coat. Stir in the fresh lime juice.
  9. Taste the chili and adjust salt and pepper as needed. If the chili is too thick, add a splash more broth. If it’s too thin, simmer uncovered for a few extra minutes.
  10. Ladle the chili into bowls. Garnish generously with fresh cilantro, shredded cheese, and a side of crispy tortilla strips.