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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a large Dutch oven over medium heat. Add diced onion and jalapeño. Cook for 4–5 minutes until softened. Add garlic and cook for another 30 seconds.
Add cumin, chili powder, oregano, smoked paprika, coriander, salt, black pepper, and cayenne. Stir for 30 seconds until fragrant.
Add diced green chiles, Great Northern beans, corn, and chicken broth. Stir to combine and bring to a gentle boil.
Remove approximately 1 cup of beans and broth. Mash with a fork until mostly smooth, then return to the pot to help thicken the chili.
Stir in shredded rotisserie chicken. Reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.
Reduce heat to low. Add softened cream cheese in small pieces, stirring until completely melted and incorporated.
Remove from heat. Stir in sour cream, lime juice, and fresh cilantro. Taste and adjust seasonings as needed.
Ladle into bowls and garnish with Monterey Jack cheese, sliced jalapeños, crushed tortilla chips, and additional cilantro.
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For a thicker chili, mash more beans before returning them to the pot.
Adjust the level of heat by varying the amount of jalapeño and cayenne pepper.
Can I use fresh chicken instead of rotisserie?
Yes, you can cook and shred fresh chicken breasts or thighs as a substitute.
How can I make this chili spicier?
Increase the amount of jalapeño or cayenne pepper to add more heat.
Can I freeze this chili?
Yes, you can freeze the chili in an airtight container for up to 3 months.
What can I use instead of Great Northern beans?
Cannellini beans or navy beans are good substitutes.
How do I reheat the chili?
Reheat gently over low heat, adding a splash of chicken broth if needed.
