Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 medium white onion, diced
  • 2 poblano peppers, seeded and diced
  • 1 jalapeño, seeded and minced
  • 4 cloves garlic, minced
  • 1.5 lbs cooked chicken, shredded
  • 30 oz Great Northern beans, drained and rinsed
  • 4 oz diced green chilies
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 4 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 2 tablespoons masa harina
  • 2 tablespoons water

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and poblano peppers, sautéing for 6–8 minutes until the edges are slightly charred and softened.
  2. Stir in the minced garlic, jalapeño, and diced green chilies. Cook for 60 seconds until fragrant.
  3. Add the shredded chicken and drained beans to the pot. Sprinkle with cumin, smoked paprika, and oregano, tossing to coat the ingredients thoroughly.
  4. Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot to release any browned bits.
  5. Bring the mixture to a gentle simmer. In a small bowl, whisk together the masa harina and water to create a slurry, then stir it into the chili.
  6. Simmer for 10 minutes to allow the chili to thicken. Reduce heat to low, stir in the heavy cream, and season with salt and pepper to taste before serving.