Ingredients:

  • 2 Tbsp Neutral Oil (e.g., canola or grapeseed)
  • 1 large Yellow Onion, finely diced (about 1.5 cups)
  • 4 cloves Garlic, minced
  • 1 medium Jalapeño, seeded and finely minced
  • 5 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Mild Chili Powder
  • 1 tsp Kosher Salt (to start)
  • ½ tsp Freshly Ground Black Pepper
  • 5 lbs Boneless, skinless Chicken Breasts or Thighs
  • 6 cups Low-Sodium Chicken Stock/Broth
  • 1 (7 oz) can Canned Chopped Green Chilies (mild or medium)
  • 3 (15 oz) cans Canned Cannellini or Great Northern Beans, drained and rinsed
  • ½ cup Heavy Cream (or Half-and-Half)
  • 2 Tbsp Fresh Lime Juice
  • Fresh Cilantro, roughly chopped (For garnish)
  • Toppings (Cheese, Sour Cream, Avocado) (As desired)

Instructions:

  1. Sauté Aromatics: Heat the oil in the Dutch oven over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and soft.
  2. Add Heat: Stir in the minced jalapeño and cook for 2 minutes.
  3. Bloom the Spices: Add the garlic, cumin, oregano, chili powder, salt, and pepper. Cook for 60 seconds, stirring constantly, until the spices are fragrant (this step is essential for depth of flavour).
  4. Add Liquid and Protein: Place the chicken pieces into the pot. Pour in the chicken stock and canned green chilies. Increase heat to high until the stock begins to boil, then immediately reduce to a gentle simmer.
  5. Cook Through: Cover and simmer for 15–20 minutes, or until the chicken pieces are easily shredded and cooked through (internal temperature of 165°F / 74°C).
  6. Remove Chicken: Use tongs or a slotted spoon to carefully remove the cooked chicken from the pot and set it aside on a cutting board. Keep the chili broth simmering.
  7. Shred: Using two forks, shred the chicken finely.
  8. Natural Thickening Trick: Take approximately 1 cup (1/3) of the drained white beans from the pot and place them in a small bowl. Using a fork or potato masher, mash them completely into a thick paste.
  9. Combine and Thicken: Return the mashed beans and the remaining whole beans to the chili broth. Stir well. The mashed beans will dissolve and instantly thicken the broth beautifully.
  10. Return Chicken and Dairy: Stir the shredded chicken back into the pot. Pour in the heavy cream (or half-and-half) and stir gently.
  11. Final Simmer: Allow the chili to simmer gently, uncovered, for another 10–15 minutes until it has reached your desired consistency.
  12. Balance: Remove the chili from the heat. Stir in the fresh lime juice. Taste and adjust the seasoning (salt, pepper, or a pinch more cumin) until it sings.
  13. Serve: Ladle the chili into bowls and finish with fresh cilantro and your preferred toppings.