Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and finely diced
  • 3 cups shredded rotisserie chicken
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 4 oz canned diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 1/4 cup sour cream

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and jalapeno, cooking until the onion becomes translucent and smells fragrant (about 5 minutes). Stir in the minced garlic for the final 60 seconds to avoid burning.
  2. Stir in the cumin, oregano, salt, and pepper, letting the spices toast for 30 seconds. Pour in the chicken broth and diced green chiles. Add the shredded rotisserie chicken and the rinsed cannellini beans. Bring the mixture to a gentle simmer.
  3. Before adding the dairy, use a potato masher or the back of your spoon to crush about 10% of the beans directly in the pot. Once the chili is simmering, stir in the cubed cream cheese and sour cream. Stir constantly until the cheese is fully melted and the broth is opaque and velvety.