# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and finely chopped (optional)
05 - 1 (4 oz) can diced green chilies
06 - 1 red bell pepper, diced
→ Beans & Broth
07 - 2 cans (15 oz each) white beans, drained and rinsed
08 - 4 cups low-sodium chicken broth
→ Dairy
09 - 2/3 cup heavy cream
10 - 4 oz cream cheese, softened and cubed
→ Spices & Seasonings
11 - 1 tsp ground cumin
12 - 1 tsp dried oregano
13 - 1/2 tsp chili powder
14 - 1/2 tsp smoked paprika
15 - 1/4 tsp ground coriander
16 - Salt and freshly ground black pepper, to taste
→ Garnishes (optional)
17 - Chopped fresh cilantro
18 - Sliced green onions
19 - Shredded Monterey Jack or cheddar cheese
20 - Lime wedges
# How to Make It:
01 - Season the chicken breasts with salt and pepper.
02 - Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Sear chicken 3-4 minutes per side until golden. Remove and set aside.
03 - In the same pot, sauté onion, red bell pepper, and jalapeño for 4-5 minutes until softened. Add garlic and cook 1 minute more.
04 - Stir in diced green chilies, cumin, oregano, chili powder, smoked paprika, and coriander, coating vegetables thoroughly.
05 - Add drained beans and pour in chicken broth. Return chicken to the pot.
06 - Bring to a gentle boil, reduce heat, and simmer uncovered for 15-20 minutes until chicken is fully cooked and flavors meld.
07 - Remove chicken, shred with two forks, and return to the chili.
08 - Stir in cream cheese until melted, add heavy cream, then simmer 5 minutes until creamy and heated through. Adjust seasoning as needed.
09 - Serve hot garnished with cilantro, green onions, shredded cheese, and lime wedges as desired.
