Stovetop Method — Bloom spices: Add minced garlic, cumin, coriander, oregano, and pepper. Cook 30–60 seconds until fragrant.
Stovetop Method — Build the base: Add chicken broth, beans, and green chiles. Bring to a gentle simmer.
Stovetop Method — Thicken naturally: Mash 1 cup of the beans with a little broth and stir back into the pot for body without flour.
Stovetop Method — Add chicken and simmer: Stir in shredded chicken (and optional corn or jalapeño). Simmer 10 minutes to meld flavors.
Stovetop Method — Finish creamy: Reduce heat to low. Stir in cream cheese, sour cream, or Greek yogurt until smooth.
Stovetop Method — Brighten and serve: Turn off heat. Stir in lime zest and juice and chopped cilantro. Adjust salt to taste. Rest 5 minutes before serving.
Slow Cooker Method — Load the crock: Add onion, garlic, spices, beans, green chiles, and broth to the slow cooker.
Slow Cooker Method — Cook: Cook on Low for 6 hours or High for 3 hours.
Slow Cooker Method — Add chicken: Stir in shredded chicken during the last 30 minutes.
Slow Cooker Method — Finish and serve: Stir in cream cheese or sour cream, then lime and cilantro. Adjust seasoning and serve.
Instant Pot Method — Pressure cook: Add beans, green chiles, broth, and chicken breasts (if using raw). Seal and cook on Manual High for 10 minutes; quick release.
Instant Pot Method — Finish: Stir in lime zest and juice and cilantro. Adjust salt to taste and serve.
Adjustments — Thickness and heat: For thicker chili, mash more beans or simmer uncovered. For looser, add a splash of broth. For more heat, add jalapeño, extra green chiles, or a pinch of cayenne.
