Ingredients 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and minced (optional for extra heat)
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional but great)
• 1/2 teaspoon chili powder or ancho chili powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cans (4 oz each) diced green chiles, mild or hot
• 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 3 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup corn kernels (frozen or canned, drained; optional)
• 4 oz cream cheese, softened and cubed
• 1/2 cup half-and-half or heavy cream (or whole milk for lighter)
• 1 lime, zested and juiced
• Fresh cilantro, chopped (for garnish)
• Sliced avocado, shredded Monterey Jack, tortilla chips, and sour cream (optional toppings)

Method

1. Warm the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt. Cook, stirring, until softened and fragrant, about 5–7 minutes. Add the jalapeño if using and cook 1 minute more.
2. Stir in the garlic, cumin, oregano, coriander, and chili powder. Cook 30–60 seconds, just until the spices smell toasty. Don’t let the garlic brown.
3. Add the green chiles, 1 can of the beans, and the chicken broth. Bring to a gentle simmer.
4. Make it creamy the smart way: Scoop about 1 cup of the hot broth plus the beans you just added into a blender. Blend until mostly smooth. Return this mixture to the pot. This gives the chili body without relying only on dairy.
5. Add the remaining can of beans, shredded chicken, and corn. Season with the salt and black pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until flavors meld and the broth thickens slightly.
6. Lower the heat to medium-low. Stir in the cream cheese until fully melted and smooth. Add the half-and-half (or cream) and warm gently for 2–3 minutes. Do not let it boil after adding dairy.
7. Finish with lime zest and juice. Taste and adjust: add more salt for depth, lime for brightness, or a pinch of chili powder for heat.
8. Ladle into bowls and top with cilantro, avocado, shredded Jack, tortilla chips, and a dollop of sour cream if you like. Serve hot.

Notes

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days. It thickens as it sits; loosen with a splash of broth when reheating.
• Freezer: Freeze without the dairy if possible. Make the base through step 5, cool, and freeze up to 3 months. Reheat gently and add cream cheese and half-and-half before serving.
• Reheating: Warm on the stovetop over low heat, stirring often. Avoid a rolling boil after adding dairy to prevent curdling.