Preparation Steps

• Heat olive oil in a large Dutch oven or stockpot over medium-high heat until warm.
• Add diced onion, jalapeno, and green chiles. Sauté for about 7 minutes until the vegetables soften, stirring intermittently.
• Add minced garlic and sauté for 1 to 2 minutes, stirring occasionally.
• Add chicken broth, shredded chicken, whole cannellini beans, and a blended bean mixture (blend 1 cup of beans with a splash of broth or water until smooth) to the pot and stir to combine.
• Stir in lime juice, cumin, oregano, salt, black pepper, red chili flakes, and optional cayenne pepper. Bring the chili to a boil.
• Let the chili boil gently for 7 to 10 minutes. If it becomes too thick, add up to 1 cup water and adjust seasonings as needed. For thicker chili, boil uncovered longer to reduce.
• Add the finely minced cilantro and boil for an additional 1 minute.
• Taste and adjust salt and seasonings as needed for flavor balance.
• Serve the chili hot with optional garnishes like tortilla strips, chips, diced avocado, shredded cheese, or sour cream.
• Store leftover chili in an airtight container in the refrigerator for 5 to 7 days or freeze up to 4 months.