# Components:
→ Poultry
01 - 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Beans
02 - 2 cans (15 oz each) great northern beans, drained and rinsed
03 - 1 can (15 oz) cannellini beans, drained and rinsed (for blending)
→ Vegetables
04 - 1 medium onion, diced
05 - 1 poblano or green bell pepper, diced
06 - 2 cloves garlic, minced
07 - 1 small jalapeño, seeded and minced (optional, for heat)
→ Spices
08 - 1 ½ tsp ground cumin
09 - 1 tsp dried oregano
10 - 1 tsp chili powder
11 - ½ tsp smoked paprika
12 - ½ tsp ground coriander
13 - 1 tsp kosher salt (plus more to taste)
14 - ½ tsp black pepper
→ Liquids & Dairy
15 - 4 cups low-sodium chicken broth
16 - ½ cup whole milk or half-and-half
17 - ½ cup sour cream or Greek yogurt (plus more for garnish)
→ Pantry
18 - 2 tbsp olive oil
→ Garnishes
19 - Chopped fresh cilantro
20 - Diced avocado
21 - Shredded Monterey Jack or Cheddar cheese
22 - Lime wedges
# Directions:
01 - In a blender or food processor, blend the cannellini beans with 1 cup of the chicken broth until completely smooth. Set aside.
02 - In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and poblano (or bell pepper) and cook for 4–5 minutes until softened.
03 - Stir in garlic and jalapeño (if using), and cook for 1 minute until fragrant.
04 - Add the chicken pieces and cook, stirring occasionally, until lightly browned, about 4–5 minutes.
05 - Sprinkle in cumin, oregano, chili powder, smoked paprika, coriander, salt, and pepper. Stir to coat the chicken and vegetables in the spices.
06 - Pour in the remaining chicken broth, the blended cannellini beans, and the whole great northern beans. Stir well to combine.
07 - Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until the chicken is cooked through and flavors are melded.
08 - Stir in milk (or half-and-half) and sour cream (or Greek yogurt), and simmer uncovered for 3–5 minutes until creamy and heated through.
09 - Taste and adjust seasoning as needed.
10 - Ladle chili into bowls and top with cilantro, avocado, cheese, and a squeeze of lime.
