Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 1 medium Green Bell Pepper, diced
  • 2 cloves Garlic, minced
  • 1 medium Jalapeño, seeded and minced (optional, for heat)
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1/2 tsp White Pepper
  • 1/4 tsp Cayenne Pepper (optional)
  • 4 cups Low Sodium Chicken Stock
  • 2 cans (15 oz each) Great Northern Beans, rinsed and drained (reserve 1/2 cup of the beans for thickening)
  • 1 can (4 oz) Diced Green Chilies
  • 3 cups Cooked Chicken Breast or Rotisserie Chicken, shredded
  • Salt and Freshly Ground Black Pepper to taste
  • 4 oz Full-Fat Cream Cheese, cut into cubes, softened
  • 1/4 cup Fresh Lime Juice

Instructions:

  1. Sauté the Vegetables: Heat the olive oil in the Dutch oven over medium heat. Add the chopped onion and green bell pepper. Sauté for 6-8 minutes, stirring occasionally, until softened and translucent.
  2. Add Garlic and Heat: Stir in the minced garlic and optional jalapeño. Cook for 1 minute until fragrant.
  3. Bloom the Spices: Add the cumin, oregano, white pepper, and cayenne (if using). Stir constantly for 30 seconds to 1 minute until the spices are fragrant. This step wakes up their flavour profile.
  4. Deglaze and Add Base: Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  5. Add Beans and Chilies: Stir in the rinsed beans and the canned diced green chilies. Bring the chili back to a gentle simmer.
  6. Thicken the Chili: Scoop out the reserved 1/2 cup of beans and mash them thoroughly with a fork, or use an immersion blender to purée about 1/4 of the chili directly in the pot. Return the mashed beans (or purée) to the pot.
  7. Simmer: Reduce heat to low, cover partially, and simmer for 20 minutes to allow the flavours to meld and deepen.
  8. Incorporate Chicken and Cream: Add the shredded cooked chicken and the cubes of softened cream cheese. Stir gently until the cream cheese is fully melted and incorporated, creating a creamy, smooth texture. Do not boil once the cream cheese is added.
  9. Heat Through: Continue to simmer gently for another 5-10 minutes, ensuring the chicken is piping hot.
  10. Final Seasoning and Acidity: Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning with salt and pepper as needed. (A hearty sprinkle of salt is often necessary to make the flavours pop.)