Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 fresh jalapeños, seeded and minced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1.5 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1.5 lbs boneless skinless chicken breasts, poached and shredded
  • 30 oz cannellini beans, rinsed and drained
  • 4 oz chopped green chiles
  • 1 cup frozen sweet corn
  • 4 cups chicken bone broth
  • 4 oz full-fat cream cheese, cubed and softened
  • 1.5 cups shredded Monterey Jack cheese
  • 0.25 cup heavy cream

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the onion and jalapeños, sautéing for 5 minutes until the onion is translucent.
  2. Stir in the garlic, cumin, oregano, and smoked paprika. Cook for 1 minute until the spices are bloomed and fragrant.
  3. Add the shredded chicken, drained cannellini beans, green chiles, corn, and chicken bone broth to the pot.
  4. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
  5. Smush a handful of beans against the side of the pot with your spoon. Note: This releases starch and naturally thickens the liquid.
  6. Stir in the softened cream cheese cubes and heavy cream.
  7. Whisk gently over low heat until the cream cheese has completely melted into a velvety sauce.
  8. Remove from heat and fold in the Monterey Jack cheese one handful at a time until the chili is thick and glossy.