Hearty one-pot chili mac with chicken, white beans, creamy cheese sauce, and gentle spice for cozy nights.
# Components:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Vegetables & Aromatics
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and diced
→ Pantry & Canned Goods
05 - 1 can (15 ounces) cannellini beans, drained and rinsed
06 - 1 can (4 ounces) diced green chilies
07 - 1 1/2 cups elbow macaroni, uncooked
08 - 3 cups low-sodium chicken broth
→ Dairy
09 - 1 cup half-and-half or heavy cream
10 - 1 cup shredded Monterey Jack cheese
11 - 4 ounces cream cheese, cubed and softened
→ Spices & Seasonings
12 - 1 teaspoon ground cumin
13 - 1 teaspoon chili powder
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon garlic powder
16 - 1/2 teaspoon onion powder
17 - Salt and black pepper, to taste
→ Fresh Herbs & Garnish
18 - 2 tablespoons chopped fresh cilantro
19 - Lime wedges, for serving
# Directions:
01 - Heat a large Dutch oven or deep skillet over medium heat. Add a drizzle of oil and sauté diced onion and jalapeño for 3 to 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
02 - Stir in ground cumin, chili powder, dried oregano, garlic powder, and onion powder. Toast the spices for 30 seconds until fragrant.
03 - Incorporate shredded chicken, cannellini beans, diced green chilies, and uncooked elbow macaroni. Pour in low-sodium chicken broth and bring the mixture to a boil.
04 - Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until pasta is just al dente.
05 - Stir in cubed cream cheese and half-and-half or heavy cream. Mix until cream cheese is fully melted and the mixture is well combined.
06 - Add shredded Monterey Jack cheese and stir until the chili mac is smooth and creamy. Season with salt and freshly ground black pepper to taste.
07 - Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice.
