Creamy Chicken Chili

Audio By Carbonatix

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

1 large jalapeño, seeded, if desired, and chopped

1tablespoon ground cumin

½ teaspoon smoked paprika

½ teaspoon chili (or Chipotle chili) powder

½ teaspoon ground oregano

½ teaspoon ground coriander

Dash of cayenne pepper or ½ teaspoon red pepper flakes (optional)

kosher salt and black pepper

2 lbs boneless, skinless chicken breasts or thighs

8 cups (2qts) low-sodium chicken broth

8 ounces of cream cheese, at room temperature

½ cup sour cream

2 (15.5 oz) cans of white beans, drained

1 cup salsa Verde

1 (4.5 oz) can diced green chiles

1 cup shredded pepper jack cheese

½ cup fresh cilantro, chopped avocado, cheese, and sour cream, for serving

lime zest and juice, for serving

Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, jalapeno, cumin, paprika, chili powder, oregano, coriander, cayenne (if using), and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant.
Add the chicken, then stir in broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa Verde, green chilies, sour cream, and cheese.
Cook 5-10 minutes until the cheese is melted. Remove from the heat and stir in the cilantro.
Ladle the chili into bowls. Top as desired with yogurt/ sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl.