📖 Instructions

1. Shred the Chicken: If using pre-cooked chicken (rotisserie is a lifesaver!), shred it into bite-sized pieces. Otherwise, boil or bake your chicken until cooked through, then shred. Tip: A stand mixer with the paddle attachment makes quick work of shredding chicken! Trust me; its the bomb.
2. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add Spices: Stir in the cumin, chili powder, oregano, and salt. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This helps to bloom the spices and release their full flavor.
4. Incorporate Beans and Broth: Add the great northern beans (drained and rinsed) and the chicken broth to the pot. Bring to a simmer.
5. Simmer: Reduce the heat to low, cover the pot, and simmer for at least 15 minutes. This allows the flavors to meld together beautifully.
6. Incorporate 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 might take a few minutes, so be patient.
7. Add Chicken: Stir in the shredded chicken and let it heat through. If the chili is too thick, add a little more chicken broth until it reaches your desired consistency.
8. Taste and Adjust: Taste the chili and adjust the seasonings as needed. You might want to add more salt, pepper, or chili powder to suit your preference. A squeeze of lime juice can also brighten up the flavors.
9. Serve and Garnish: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, sliced green onions, or avocado. A dollop of sour cream and a sprinkle of fresh cilantro are my go-to's. Enjoy immediately!