3 cups cooked chicken, shredded (rotisserie or 1.5 lb cooked breasts/thighs)
2 cans (15 oz each) Great Northern or cannellini beans, rinsed, divided (mash 1 cup)
1 can (4 oz) diced green chiles (mild or hot)
4 cups low-sodium chicken broth
1 medium onion, diced
4 garlic cloves, minced
2 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp ground white or black pepper
4 oz cream cheese, softened (or 1/2 cup sour cream or Greek yogurt)
1 lime, zest and juice
1/4 cup fresh cilantro, chopped
1 tbsp olive oil (for sautéing)
Salt, to taste
Optional add-ins: 1 cup corn kernels; 1 jalapeño, diced; 1 cup shredded Monterey Jack
Stovetop Method — Sauté aromatics: Heat 1 tbsp olive oil in a pot over medium heat. Sauté diced onion for 3–4 minutes until translucent.
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 — Sauté: Using Sauté, cook onion in a little oil for 3 minutes. Add garlic 30 seconds, then spices 30 seconds.
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 — Shred and enrich: Shred chicken and return to the pot. Switch to Sauté (Low), stir in dairy until smooth.
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.
