Ingredients

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

4 cloves garlic, minced

2-3 jalapeños, seeded and chopped (adjust based on spice preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed

4 cups low-sodium chicken broth

1 cup heavy cream

1 cup shredded cream cheese

Salt and pepper, to taste

Juice of 1 lime

¼ cup fresh cilantro, chopped (for garnish)

Tortilla chips or corn tortillas (for serving)

Instructions

Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken breasts and sear for 5-7 minutes per side until golden brown. Remove the chicken and set aside to cool slightly.

Step 2: In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and chopped jalapeños, cooking for another 2-3 minutes until fragrant.

Step 3: Sprinkle in the cumin, smoked paprika, and chili powder, stirring well to coat the vegetables evenly with the spices.

Step 4: Pour in the chicken broth and bring the mixture to a boil. While it’s heating, shred the cooled chicken using two forks.

Step 5: Once boiling, reduce the heat to a simmer. Add the shredded chicken and drained white beans to the pot. Stir to combine and heat through for about 10 minutes.

Step 6: Reduce the heat to low and stir in the heavy cream and cream cheese, mixing until smooth and fully incorporated. Let the chili simmer for another 5-10 minutes to meld the flavors. Season with salt, pepper, and lime juice to taste.

Step 7: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with tortilla chips or corn tortillas on the side for dipping.

Tips & Variations

For a milder chili, reduce the number of jalapeños or omit the seeds entirely to cut down on heat.

Add diced green chiles or a pinch of cayenne if you want extra smoky spice.

Use rotisserie chicken for a quicker version.

Stir in a handful of corn kernels or diced bell peppers for added texture and color.

Swap cream cheese for sour cream if you prefer a tangier creaminess.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over medium-low heat, stirring occasionally to prevent the cream from separating. If the chili thickens too much, add a splash of chicken broth or water to reach your desired consistency.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra flavor and moisture to the chili. Adjust cooking time if needed; thighs may cook a bit faster.

Is this chili freezer-friendly?

You can freeze this chili, but the cream and cream cheese may slightly change texture after thawing. To minimize changes, freeze before adding dairy and stir it in when reheating.