# What You'll Need:
→ Proteins
01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can (4 ounces) diced green chiles
→ Beans and Broth
08 - 2 cans (15 ounces each) white beans, cannellini or Great Northern, drained and rinsed
09 - 4 cups low-sodium chicken broth
→ Dairy
10 - 4 ounces cream cheese, softened and cubed
11 - ½ cup heavy cream or half-and-half
→ Spices and Seasonings
12 - 1 teaspoon ground cumin
13 - ½ teaspoon dried oregano
14 - ½ teaspoon chili powder
15 - ¼ teaspoon cayenne pepper
16 - 1 teaspoon salt, or to taste
17 - ½ teaspoon black pepper
→ Garnishes
18 - Fresh cilantro, chopped
19 - Sliced green onions
20 - Shredded Monterey Jack or cheddar cheese
21 - Lime wedges
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat until shimmering.
02 - Add diced onion and jalapeño; sauté for 3-4 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chicken breasts, white beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20-25 minutes until chicken is cooked through and reaches an internal temperature of 165°F.
06 - Remove chicken from pot and shred using two forks until fully separated into bite-sized pieces. Return shredded chicken to pot.
07 - Stir in softened cream cheese and heavy cream; simmer for 5 minutes, stirring constantly until cream cheese is fully melted and chili achieves a smooth, creamy consistency.
08 - Taste chili and adjust salt, pepper, and spice levels as needed.
09 - Ladle into bowls and garnish with fresh cilantro, green onions, shredded cheese, and lime wedges if desired.
