# Components:
→ Proteins
01 - 1 lb 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 (4 oz) can diced green chilies
06 - 1 red bell pepper, diced
→ Beans & Broth
07 - 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
08 - 4 cups low-sodium chicken broth
→ Dairy
09 - 2/3 cup heavy cream
10 - 4 oz cream cheese, softened and cubed
→ Spices & Seasonings
11 - 1 tsp ground cumin
12 - 1 tsp dried oregano
13 - 1/2 tsp chili powder
14 - 1/2 tsp smoked paprika
15 - 1/4 tsp 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
# Directions:
01 - Season the chicken breasts with salt and freshly ground black pepper.
02 - Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add chicken and sear for 3 to 4 minutes per side until lightly golden but not fully cooked. Remove chicken and set aside.
03 - In the same pot, add diced onion, red bell pepper, and jalapeño. Cook for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
04 - Incorporate diced green chilies, ground cumin, dried oregano, chili powder, smoked paprika, and ground coriander. Stir to evenly coat the vegetables with spices.
05 - Add the drained white beans and pour in the chicken broth. Return the partially cooked chicken pieces to the pot.
06 - Bring to a gentle boil, then reduce heat and simmer uncovered for 15 to 20 minutes until the chicken is fully cooked and flavors meld.
07 - Remove chicken from the pot, shred it with two forks, and return the shredded meat to the chili.
08 - Stir in the cream cheese until fully melted, then add the heavy cream. Simmer for 5 more minutes, stirring occasionally, until the chili is creamy and heated through. Adjust seasoning with salt and pepper as desired.
09 - Ladle the chili into bowls and serve hot, garnished with chopped cilantro, sliced green onions, shredded cheese, and lime wedges as preferred.
