Classic White Chicken Chili

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Finely dice the yellow onion and jalapeño, mince the 4 garlic cloves, and cube the 4 oz cream cheese and leave it at room temperature to soften. 8 min
2. Drain and rinse both 15 oz cans of cannellini beans and set aside. 2 min
3. In a small bowl, combine 1½ teaspoons ground cumin, 1 teaspoon chili powder, ½ teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 2 min
4. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. 2 min
5. Timing-sensitive step. Add the diced onion and jalapeño and sauté, stirring frequently, for 4–5 minutes until softened and translucent. 5 min
6. Timing-sensitive step. Add the minced garlic and the spice blend (scratch or packet) and cook, stirring constantly, for 1 minute until fragrant.
7. Add the 1½ lb chicken breasts in a single layer, pour in the 4 cups chicken broth and the 7 oz can of undrained diced green chiles, and bring to a boil; then reduce to a steady simmer and cook uncovered for 20 minutes until the chicken is cooked through. 23 min
8. Remove the chicken breasts to a cutting board, shred them with two forks, then return the shredded chicken to the pot along with the drained cannellini beans. 5 min
9. Timing-sensitive step. Reduce heat to medium-low, add the cubed cream cheese and ½ cup sour cream, and stir continuously for 3–4 minutes until the cream cheese is fully melted and the chili is smooth and creamy. 4 min
10. Squeeze in the juice of both limes, stir, and taste; adjust salt if needed. 2 min
11. Ladle the chili into bowls and top with the roughly chopped cilantro, and optionally shredded Monterey Jack cheese and tortilla chips for serving. 2 min