Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 1 jalapeño, seeded and minced (optional, adjust to taste - approx. 10g)
  • 1 tsp ground cumin (5 ml)
  • 1/2 tsp dried oregano (2.5 ml)
  • 1/4 tsp cayenne pepper (optional, for extra heat - approx. 1.25 ml)
  • 4 cups cooked, shredded chicken (approx. 500g)
  • 4 cups chicken broth (approx. 950ml)
  • 2 (15-ounce) cans cannellini beans, rinsed and drained (approx. 850g total)
  • 1 (15-ounce) can sweet corn, drained (approx. 425g)
  • 4 ounces cream cheese, softened (approx. 113g)
  • 1/2 cup heavy cream (approx. 120ml)
  • Salt and freshly ground black pepper to taste
  • Optional Garnishes: shredded Monterey Jack cheese, sour cream, chopped cilantro, avocado slices, lime wedges, tortilla chips

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using) and sauté until softened, about 5-7 minutes.
  2. Stir in cumin, oregano, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
  3. Add shredded chicken, chicken broth, cannellini beans, and corn to the pot. Bring to a simmer.
  4. Reduce heat to low and simmer for 20 minutes, stirring occasionally, to allow the flavors to meld.
  5. Stir in softened cream cheese and heavy cream until fully incorporated and the chili is creamy and smooth.
  6. Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings.