Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded (rotisserie chicken works great)
- 2 cans (15 oz) Great Northern beans or Cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 4 oz cream cheese, softened and cubed
- 1/2 cup sour cream
- 1 cup frozen corn (optional)
- Fresh cilantro, lime wedges, and shredded Monterey Jack cheese for topping
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Pour in the chicken broth, shredded chicken, drained beans, green chilies, cumin, oregano, and cayenne pepper. Stir well to combine all the flavors. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes. This allows the spices to penetrate the chicken and the beans to soften slightly.
- Once the chili has simmered, stir in the frozen corn and let it heat through for 2 minutes. Lower the heat to the lowest setting and stir in the cubed cream cheese and sour cream. Stir continuously until the cheese has completely melted and the broth is thick and creamy. Do not let the chili reach a rolling boil after adding the dairy, or it may curdle. Season with salt and pepper to taste.
- Ladle the hot chili into deep bowls. Garnish generously with fresh cilantro, a squeeze of lime juice, and a sprinkle of Monterey Jack cheese. For an extra crunch, serve with a side of tortilla chips or warm cornbread.
- Cook Time: 45 minutes