Ingredients
- Chicken: 1.5 lbs (700g) boneless, skinless chicken breasts or thighs
- Aromatics: 1 large yellow onion (diced), 4 cloves garlic (minced), 2 mild green chilies or diced poblano peppers
- Beans & Base: 3 cans (15 oz each) Great Northern beans or Cannellini beans (drained and rinsed, divided)
- Broth: 4 cups low-sodium chicken stock
- Dairy: 1/2 cup heavy cream or 4 oz full-fat cream cheese (softened)
- Spices: 1.5 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, 1/2 tsp coriander, 1/2 tsp smoked paprika, 1/2 tsp ground white pepper, salt to taste
- Finishing Touch: 1 tbsp lime juice, 1/2 cup chopped fresh cilantro
Step-by-Step Cooking Method
Build the Creamy Bean Base
Take 1 can of the drained white beans and 1/2 cup of chicken stock. Puree them in a blender or food processor until smooth. Set aside (this gives the chili a rich, silky texture without needing cornstarch or corn flour).
Sauté the Aromatics
Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the diced onion and green chilies. Cook for 5 minutes until soft. Add the minced garlic, cumin, oregano, chili powder, coriander, white pepper, and smoked paprika. Stir constantly for 1 minute until fragrant.
Simmer the Chicken
Pour in the remaining 3.5 cups of chicken stock, the pureed bean mixture, and the remaining 2 cans of whole beans. Stir well. Place the raw chicken breasts directly into the pot, ensuring they are fully submerged. Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes until the chicken is tender and cooked through ($165^\circ\text{F}$).
Shred and Enrich
Remove the chicken, place it on a board, and shred it using two forks. Stir the softened cream cheese (or heavy cream) into the simmering broth until fully melted and integrated. Return the shredded chicken to the pot.
Finish and Season
Simmer uncovered for 5 more minutes until thickened. Remove from heat and stir in the fresh lime juice and chopped cilantro. Taste and adjust salt as needed.