Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large yellow onion, chopped (about 1 1/2 cups) (1 medium sized onion, about 150g)
  • 2 cloves garlic, minced (about 1 teaspoon) (2 small cloves, about 6g)
  • 1 green bell pepper, chopped (about 1 cup) (1 medium sized pepper, about 100g)
  • 1 jalapeño, seeded and minced (optional, for extra heat) (1 average jalapeno, about 15g)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon chili powder (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat) (1.25 ml)
  • 4 cups chicken broth (32 ounces/946 ml)
  • 2 (15-ounce) cans great Northern beans, rinsed and drained (850g total)
  • 1 (4-ounce) can chopped green chilies, undrained (113g)
  • 2 cups cooked, shredded chicken (about 1 pound/450g - rotisserie chicken works great!)
  • 4 ounces cream cheese, softened (113g)
  • Salt and black pepper to taste
  • Sour cream or Greek yogurt (optional)
  • Shredded cheddar cheese (optional)
  • Chopped fresh cilantro (optional)
  • Lime wedges (optional)
  • Tortilla chips (optional)

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using) and sauté until softened, about 5-7 minutes.
  2. Add cumin, oregano, chili powder, and cayenne pepper (if using) to the pot and cook for 1 minute, stirring constantly, until fragrant.
  3. Pour in chicken broth, great Northern beans, and green chilies. Bring to a simmer.
  4. Reduce heat and simmer for 15 minutes, allowing the flavors to meld.
  5. Stir in cooked shredded chicken and heat through.
  6. Remove from heat. Stir in softened cream cheese until melted and the chili is creamy.
  7. Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings.