Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced (approx. 200g)
  • 3 cloves Garlic, minced
  • 8 oz Chopped Green Chiles (2 cans)
  • 1 tsp Salt
  • 1.5 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 0.5 tsp Ground Coriander
  • 0.25 tsp Cayenne Pepper
  • 4 cups Low-Sodium Chicken Broth
  • 1.5 lbs Boneless Skinless Chicken Breasts
  • 45 oz Cannellini Beans, drained and rinsed (3 cans)
  • 1 cup Frozen Sweet Corn
  • 4 oz Full-Fat Cream Cheese, softened and cubed
  • 0.5 cup Sour Cream
  • 0.5 cup Fresh Cilantro, chopped
  • 1 tbsp Fresh Lime Juice

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy bottomed stockpot over medium heat. Add the diced onion and sauté until translucent and soft, which usually takes about 5 minutes. Note: Don't let them brown; we want sweetness, not caramelization.
  2. Stir in the minced garlic and chopped green chiles. The aroma will immediately shift from sweet to zesty.
  3. Add the cumin, oregano, coriander, and cayenne pepper to the pot. Stir constantly for 60 seconds until the spices smell toasted and fragrant. Note: This blooming step is what separates good chili from mediocre chili.
  4. Pour in the chicken broth. Add the whole chicken breasts and exactly two thirds of the cannellini beans to the pot. Bring the mixture to a gentle boil.
  5. Reduce heat to low, cover the pot, and simmer for 15–20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  6. While the chicken is simmering, place the remaining one third of the beans in a small food processor or blender with a splash of broth. Puree until the mixture is completely smooth and velvety.
  7. Carefully remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken and the bean puree to the pot.
  8. Stir in the frozen corn, cubed cream cheese, and sour cream. Simmer for 5 minutes until the cream cheese is fully melted and the liquid is thick. Note: Keep the heat low here so the dairy doesn't separate.
  9. Turn off the heat entirely. Stir in the fresh cilantro and lime juice.
  10. Taste the chili and season with additional salt until the flavors pop against the creaminess. Serve while the steam carries that zesty lime aroma.