Ingredients

3 tablespoons olive oil

1 medium onion, chopped

5 cloves garlic, minced (about 1 tablespoon)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper

1 teaspoon chili powder

1 1/2 teaspoons cumin

1 1/2 teaspoons oregano

1 (1-ounce) package Ranch seasoning, dry

1 (10-ounce) can Rotel, or a can of diced tomatoes with green chilies

1 (7-ounce) can diced green chilies (fire roasted preferred)

1 (14-ounce) can white beans (navy or cannellini), drained

1 (14-ounce) can pinto beans, drained

2 1/2 cups shredded rotisserie chicken (about 12 ounces)

3 cups water

1 tablespoon Better Than Bouillon Chicken Base

1 (8-ounce) package cream cheese, softened (low fat works well)

1 1/2 cups frozen corn (canned corn also fine)

To garnish: cheddar cheese, sour cream, cilantro, limes, avocado, jalapeno, green onion, tortilla chips

Instructions

Step 1: Prep the veggies and spices by chopping the onion and mincing the garlic. Combine the salt, black pepper, crushed red pepper, chili powder, cumin, oregano, and Ranch seasoning in a small bowl.

Step 2: If using rotisserie chicken, shred it now and set aside. Soften the cream cheese by removing it from the fridge.

Step 3: Heat a large pot over medium-high heat for at least 1 minute. Add the olive oil and heat until shimmering.

Step 4: Add the chopped onion to the oil and sauté for 3-5 minutes until translucent.

Step 5: Reduce heat to medium, add the minced garlic and spice mix all at once. Cook for about 2 minutes until fragrant and toasty.

Step 6: Stir in the Rotel and diced green chilies, including their juices.

Step 7: Drain the white and pinto beans and add to the pot, stirring to combine.

Step 8: Add the shredded chicken, then increase heat to high. Pour in the water and add the chicken base. For extra flavor, swirl any juices from the chicken container into the pot.

Step 9: Cut softened cream cheese into 1-inch cubes and add to the chili.

Step 10: Bring the mixture to a boil, then reduce heat to a simmer. Let it simmer for at least 5 minutes, up to an hour for deeper flavor, keeping a gentle bubble to retain liquid.

Step 11: Stir in the corn just before serving.

Step 12: Serve hot with your favorite garnishes like shredded cheddar, sour cream, cilantro, lime wedges, avocado, jalapeno, green onions, and tortilla chips.

Tips & Variations

For richer flavor, sauté the spices with the onion and garlic to toast them before adding liquids.

Use a mix of white and dark meat chicken for the best texture and taste.

Substitute cream cheese with a blend of half cream cheese and half sour cream for a tangier finish.

Slow cooker option: Add all ingredients except chicken, corn, and cream cheese to the slow cooker, cook on low for 5 hours, then add remaining ingredients and cook one hour more.

Storage

Store leftovers in an airtight container in the refrigerator for 3-5 days. This chili freezes well; place in a freezer-safe bag or container for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove or microwave, stirring occasionally. If reheating from frozen, add a splash of water and heat gently until hot and creamy.

FAQs

Can I use fresh chilies instead of canned diced green chilies?

Yes, fresh diced green chilies or jalapenos can be used to adjust heat and freshness, but canned green chilies provide convenience and consistent mild heat.

Is there a vegetarian version of this chili?

To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken base. Add extra beans and vegetables like zucchini or bell peppers for more texture and flavor.