Ingredients
Equipment
Method
Step 1: Sauté Aromatics and Bloom Spices
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add your diced yellow onion and saute for 4 minutes, until it starts to soften and turn translucent.
- Now, add your finely minced garlic and quickly add the cumin, paprika, oregano, coriander, and cayenne pepper. Stir constantly for about 30-60 seconds. You’ll notice the spices becoming incredibly fragrant; this is our spice blooming technique, deepening the flavors beautifully. Be careful not to burn the garlic.
Step 2: Simmer the Flavor Base
- Pour in the low-sodium chicken broth and diced green chilies. Season generously with salt and freshly ground black pepper to taste.
- Bring the mixture just to a boil, then reduce the heat to medium-low and let it gently simmer for 15 minutes. This allows all those wonderful flavors to meld and develop.
Step 3: Create Creaminess with Pureed Beans
- Drain and rinse your cannellini beans in a fine mesh strainer or colander. Measure out 1 cup of these rinsed beans and set the remaining whole beans aside.
- Transfer that 1 cup of beans to a food processor along with 1/4 cup of the broth from your simmering soup. Puree until it's nearly smooth. This expert tip for pureeing 1 cup of cannellini beans directly into the broth is my secret to a naturally creamy and thick chili, no heavy cream or flour needed!
Step 4: Incorporate Cream Cheese and Corn
- Add the Neufchatel cheese (or cream cheese) that you've cut into small cubes to the simmering soup, along with the remaining whole beans, your frozen or fresh corn, and the pureed bean mixture. Stir everything well until the cheese melts smoothly into the creamy broth. Cutting the cheese into small cubes helps it melt evenly and prevents any clumping, a common mistake.
- Continue to simmer for another 5-10 minutes, allowing the chili to thicken slightly.
Step 5: Finish with Chicken, Lime, and Cilantro
- Finally, stir in your shredded cooked rotisserie chicken. Adding it at the end prevents it from becoming dry or tough, especially if you're using lean chicken breast.
- Stir in the fresh lime juice and chopped fresh cilantro.
- Give it a final taste and adjust any seasonings, adding more salt, black pepper, or a pinch of cayenne pepper if you desire a spicier kick. Serve hot!
Nutrition
Notes
For the best results, don't skip the "spice blooming" step – it's the key to deep flavor. Embrace the pureed cannellini beans for natural creaminess, and always use pre-cooked chicken to prevent dryness. Finish with fresh lime juice and cilantro to brighten the flavors, and remember to cube your cream cheese for smooth melting. This chili is highly adaptable for Instant Pot or slow cooker methods (see article for details), and freezes beautifully for meal prep. Serve with your favorite toppings like shredded Monterey Jack cheese, sliced avocado, and a dollop of sour cream or Greek yogurt. Nutrition information is estimated based on common ingredients and serving sizes and may vary.