Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 red bell pepper, chopped (approx. 1 cup / 150g)
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon chili powder (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat) (1.25 ml)
  • 4 cups cooked chicken, shredded (approx. 2 lbs / 900g - rotisserie chicken works a treat!)
  • 4 cups chicken broth (1 liter)
  • 2 (15-ounce) cans great northern beans, rinsed and drained (approx. 850g total)
  • 1 (4-ounce) can diced green chilies, undrained (113g)
  • 8 ounces cream cheese, softened (225g)
  • 1/4 cup chopped fresh cilantro, plus more for garnish (a small bunch)
  • Juice of 1 lime
  • Salt and pepper to taste
  • Sour cream or Greek yogurt (optional)
  • Shredded cheddar cheese (optional)
  • Avocado, diced (optional)
  • Tortilla chips (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant.
  2. Stir in cumin, oregano, chili powder, and cayenne pepper (if using) and cook for 1 minute, stirring constantly, to release their aromas.
  3. Add shredded chicken and chicken broth to the pot. Bring to a simmer.
  4. Stir in great northern beans and diced green chilies. Simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
  5. Reduce heat to low. Stir in softened cream cheese until completely melted and the chili is creamy.
  6. Stir in cilantro and lime juice. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish with desired toppings. Serve this delicious chicken chili recipe.