📖 Instructions

1. Prep the Chicken: If using raw chicken breasts, place them in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the chicken is cooked through. Let cool slightly, then shred with two forks. Alternatively, use pre-cooked shredded chicken to save time.
2. Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and sauté for about 5 minutes, until softened. Add minced garlic and jalapeño (if using) and cook for another minute until fragrant.
3. Add Spices: Stir in cumin, oregano, chili powder, and salt. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
4. Incorporate Beans and Broth: Add the drained and rinsed cannellini beans and chicken broth to the pot. Stir to combine.
5. Simmer: Bring the mixture to a simmer, then reduce heat and let it simmer for about 15 minutes, allowing the flavors to meld together. Stir occasionally.
6. Add Cream Cheese: Cut the cream cheese into cubes and add it to the pot. Stir until the cream cheese is completely melted and the chili is smooth and creamy. This usually takes about 5-7 minutes. Make sure the heat is on low to prevent the cheese from scorching.
7. Incorporate Chicken and Chiles: Stir in the shredded chicken and diced green chiles. Heat through for another 5 minutes.
8. Taste and Adjust: Taste the chili and adjust the seasoning as needed. Add more salt, cumin, or chili powder to suit your taste.
9. Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, cilantro, avocado, or tortilla strips. Serve warm. My favorite is to add hot sauce and a lime.