Ingredients:

  • 2 Tbsp Olive Oil (or neutral cooking oil)
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Chili Powder (mild)
  • 1/4 tsp Cayenne Pepper (optional)
  • 2 Tbsp All-Purpose Flour (or cornstarch)
  • 4 cups Low-Sodium Chicken Stock
  • 2 (4 oz) cans Canned Diced Green Chiles, do not drain
  • 2 (15 oz) cans Cannellini Beans, rinsed & drained
  • 1 cup Frozen Sweetcorn
  • 3 cups Cooked Chicken, shredded (Rotisserie works perfectly)
  • 4 oz Full-Fat Cream Cheese, cut into cubes, softened
  • 1 Tbsp Fresh Lime Juice
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep Ingredients: Shred the pre-cooked chicken. Dice the onion and mince the garlic. Drain and thoroughly rinse the canned beans.
  2. Sauté Aromatics: Heat the olive oil in the Dutch oven over medium-high heat. Add the diced onion and sauté until softened and translucent, about 5–7 minutes.
  3. Add Garlic and Spices: Stir in the minced garlic, cumin, oregano, chili powder, and cayenne (if using). Cook for 60–90 seconds, stirring constantly, until the spices are fragrant—this blooming step is key for flavour depth.
  4. Create the Roux: Sprinkle the flour over the onion and spice mixture. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
  5. Deglaze and Simmer: Slowly whisk in the chicken stock, scraping up any browned bits from the bottom of the pot (the fond). Bring the mixture to a gentle boil, then reduce the heat immediately to maintain a simmer.
  6. Add Beans and Chiles: Stir in both cans of drained beans, the canned green chiles (with their liquid), and the frozen sweetcorn.
  7. Develop Texture (Optional): If you prefer a thicker chili, use an immersion blender to pulse 5–6 times directly in the pot. This breaks down about a quarter of the beans, naturally thickening the stew.
  8. Add Chicken and Cream: Add the shredded chicken and the cubed cream cheese. Stir gently until the cream cheese has completely melted and incorporated, thickening the chili further. Ensure the chicken is heated through (about 5–7 minutes). Do not boil once the cream cheese is added.
  9. Seasoning Check: Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning with salt and pepper. Chili usually needs more salt than you think, especially with low-sodium stock.
  10. Rest and Serve: Allow the chili to rest for 5–10 minutes before serving. Ladle into bowls and serve piping hot with your choice of toppings.