Ingredients
Equipment
Method
Build the chili base
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering. This helps the onion soften faster without burning.
- Add the diced onion and cook for 4–5 minutes until softened. Stir occasionally so the edges turn translucent.
- Stir in the minced garlic and cook for 30 seconds. Keep it moving until fragrant, not browned.
- Add the chicken broth, great northern beans, diced green chiles, cumin, chili powder, oregano, paprika, salt, and black pepper. Scrape the pot so any browned bits release into the liquid.
- Bring the mixture to a gentle boil. You should see steady bubbling across the surface.
- Reduce heat and simmer for 15 minutes. The beans should heat through and the broth should look gently thickened.
Make it creamy
- Stir in the shredded rotisserie chicken. Make sure it’s evenly distributed so every spoonful has tender pieces.
- Add the softened cream cheese and stir until melted. The chili will turn smoother and creamier as it incorporates.
- Stir in the heavy cream and shredded Monterey Jack cheese. Continue stirring until the cheese melts and the texture looks glossy.
- Simmer for another 5 minutes until creamy. Look for small bubbles and a thick, pourable consistency.
Serve
- Garnish with fresh cilantro and serve with lime wedges. Add lime to brighten each bowl to taste.
Notes
Pro tip: soften the cream cheese before adding so it melts smoothly without lumps. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove or microwave. Freezing is yes—freeze in portions for up to 3 months and thaw overnight in the fridge. For a lighter version, use reduced-fat cream cheese and half-and-half in place of heavy cream.