Ingredients:

  • 2 Tbsp unsalted butter or olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (4 oz) can diced mild green chiles, undrained
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1.5 lbs cooked chicken breast, shredded
  • 4 cups unsalted chicken stock
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz full-fat cream cheese, cut into 1-inch cubes
  • 1/2 cup heavy whipping cream

Instructions:

  1. Sauté Aromatics: Melt the butter (or heat the oil) in a large Dutch oven over medium heat. Add the diced onion and cook for 5–7 minutes until translucent and soft.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown or burn.
  3. Bloom Spices: Add the cumin, oregano, smoked paprika, and cayenne (if using) directly into the pot with the onions. Stir constantly for 30–60 seconds until the spices are intensely fragrant.
  4. Introduce Chilies: Stir in the canned diced green chiles (with their liquid). Cook for 1 minute.
  5. Add Liquid and Chicken: Pour in the chicken stock. Add the shredded cooked chicken, salt, and pepper.
  6. Simmer: Bring the mixture up to a gentle simmer. Reduce the heat to low, cover the pot partially, and let it simmer for 15–20 minutes, allowing the spices and stock to marry perfectly.
  7. Temper and Thicken: Remove the pot from the heat (or reduce the heat to the lowest setting possible). Stir in the cubed cream cheese, stirring constantly until it has fully melted and dissolved into the liquid, creating a smooth, homogenous sauce.
  8. Add Heavy Cream: Stir in the heavy whipping cream until the chili looks thick and velvety.
  9. Final Adjustments: Taste the chili. Add more salt, pepper, or a dash of cayenne if needed. Adjust consistency if necessary.
  10. Ladle and Garnish: Ladle the hot chili into bowls. Garnish liberally with fresh coriander, avocado, and a squeeze of fresh lime juice before serving.