# Components:
→ Proteins
01 - 1 pound boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and finely chopped (optional)
05 - 1 can (4 ounces) diced green chilies
06 - 1 red bell pepper, diced
→ Beans & Broth
07 - 2 cans (15 ounces each) white beans, drained and rinsed
08 - 4 cups low-sodium chicken broth
→ Dairy
09 - 2/3 cup heavy cream
10 - 4 ounces cream cheese, softened and cubed
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon ground coriander
16 - Salt and freshly ground black pepper, to taste
→ Garnishes (optional)
17 - Chopped fresh cilantro
18 - Sliced green onions
19 - Shredded Monterey Jack or cheddar cheese
20 - Lime wedges
# Method:
01 - Season chicken breasts with salt and pepper.
02 - Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add chicken and sear 3 to 4 minutes per side until lightly golden but not cooked through. Remove and set aside.
03 - Add onion, red bell pepper, and jalapeño to the pot. Cook, stirring occasionally, for 4 to 5 minutes until softened. Stir in garlic and cook for 1 additional minute.
04 - Incorporate diced green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to evenly coat vegetables with spices.
05 - Add drained white beans and pour in chicken broth. Return chicken to the pot.
06 - Bring mixture to a gentle boil, reduce heat, and simmer uncovered for 15 to 20 minutes until chicken is fully cooked and flavors meld.
07 - Remove chicken from pot, shred using two forks, then return it to the chili.
08 - Stir in cream cheese until fully melted, followed by heavy cream. Simmer an additional 5 minutes, stirring occasionally, until creamy and heated through. Adjust salt and pepper to taste.
09 - Ladle chili into bowls and garnish with cilantro, green onions, shredded cheese, and lime wedges as desired.
