Ingredients
Equipment
Method
- Heat olive oil in a pot over medium heat. Add chopped onion and cook 3–4 minutes until soft.
- Add minced garlic and cook 30 seconds until fragrant.
- Mix in cumin, chili powder, oregano, salt, and pepper. Cook 30–60 seconds to bloom the spices.
- Add shredded chicken, white beans, corn, diced green chiles, and chicken broth. Stir well.
- Simmer for 12–15 minutes, stirring occasionally.
- Reduce heat to low. Add softened cream cheese and stir until melted and creamy.
- Stir in sour cream (or Greek yogurt).
- Add lime juice and adjust seasoning as needed.
- Serve warm with cilantro, cheese, avocado, or tortilla chips.
Notes
- For extra thickness, mash ¼ cup of the white beans and stir them back into the chili.
- For a spicier version, add diced jalapeño, hot green chiles, or a pinch of cayenne pepper.
- Want extra creaminess? Add a splash of heavy cream or an extra ounce of cream cheese.
- To make this dairy-free, replace cream cheese with dairy-free cream cheese and use coconut milk instead of sour cream.
- Rotisserie chicken is a great shortcut and adds more flavor.
- If using frozen corn, you don’t need to thaw it — add directly into the pot.
- Freeze without the sour cream for best texture; add dairy after reheating.
- Add more broth if you prefer a thinner, soup-like consistency.
- Tastes even better the next day as flavors deepen.
