Ingredients
Method
Step-by-Step Instructions
- In a large heavy Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent. Stir in minced garlic and cook for 60 seconds until fragrant.
- Add ground cumin, dried oregano, chili powder, garlic powder, kosher salt, and black pepper. Stir into the aromatics for 30 seconds to bloom the spices in the warm oil.
- Pour in the chicken bone broth and diced green chiles. Add 1 can of drained cannellini beans and the sweet corn.
- Chefs Secret Thickening Trick: In a small bowl, roughly mash the remaining can of cannellini beans with a fork or potato masher, then stir the bean mash into the pot. This creates a natural, velvety body without adding flour or cornstarch.
- Stir in the shredded cooked chicken. Bring the chili to a gentle boil, then reduce heat to medium-low and simmer uncovered for 12 to 15 minutes to let flavors meld.
- Reduce heat to low. Stir in the softened cubed cream cheese and heavy cream. Whisk gently until the cream cheese melts completely into a luxurious, glossy cream broth (about 3 to 4 minutes).
- Remove from heat and stir in the fresh lime juice. Ladle steaming hot chili into bowls and top with fresh cilantro, diced avocado, shredded Monterey Jack cheese, and crunchy tortilla chips.