Ingredients:

  • 2 Tbsp Olive Oil (or preferred cooking oil)
  • 1 large Yellow Onion, finely diced
  • 1 medium Jalapeño Pepper, seeded and finely minced
  • 3 cloves Garlic, minced
  • 1 Tbsp All-Purpose Flour
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Mexican Oregano
  • 1 tsp Chili Powder (mild)
  • Kosher Salt and Freshly Ground Black Pepper, To taste
  • 4 cups Chicken Stock (low sodium)
  • 2 x 15 oz cans Cannellini Beans (or Great Northern Beans), drained and rinsed
  • 1 x 4 oz can Diced Green Chiles, undrained
  • 3 cups Cooked Chicken, shredded
  • 4 oz Cream Cheese, full-fat, softened and cut into cubes
  • 2 Tbsp Fresh Lime Juice
  • 1/4 cup Cilantro, chopped, for garnish

Instructions:

  1. Sauté Aromatics: Heat the olive oil in the Dutch oven over medium heat. Add the diced onion and jalapeño. Sauté for 5–7 minutes until the onions are translucent and softened.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to brown or burn.
  3. Toast Spices: Sprinkle the flour, cumin, oregano, and chili powder over the aromatic base. Stir constantly for 1 minute (this toasts the spices and removes the raw flour taste, building tremendous depth of flavour).
  4. Incorporate Stock and Beans: Slowly whisk in the chicken stock to prevent lumps. Add the can of undrained green chiles and one can of rinsed whole beans.
  5. Purée Beans: Take the second can of rinsed beans and either mash them roughly with a fork or use an immersion blender to purée them directly with some liquid. Stir the purée into the chili—this is the key to natural thickness.
  6. Simmer: Bring the mixture to a gentle boil, then reduce heat to low, cover partially, and simmer for 15–20 minutes to allow the flavors to meld beautifully.
  7. Add Chicken and Cream: Stir in the shredded cooked chicken and the cubed, softened cream cheese. Stir gently until the cream cheese is fully melted and incorporated, creating a rich, creamy texture.
  8. Final Seasoning: Remove the chili from the heat. Stir in the fresh lime juice. Taste and adjust the seasoning with salt and pepper.
  9. Serve: Ladle into bowls and finish with garnishes, such as cilantro, avocado, and sour cream.