Ingredients
Method
- Add olive oil to a soup pot or Dutch oven.
- Turn heat to medium-low.
- When the oil is heated, add chopped onion.
- Sauté onion until it begins to turn translucent.
- Add garlic and cook until garlic starts to brown and onion is fully translucent.
- Add oregano, cumin, salt, pepper, paprika, and cayenne pepper (optional).
- Sauté for 1 minute.
- Add chicken stock.
- Add can of green chiles.
- Thoroughly stir the mixture.
- Turn heat up until mixture reaches a low boil.
- Reduce the heat to a gentle simmer.
- Simmer the chili, uncovered, stirring occasionally.
- Simmer for about 25 minutes until the stock has reduced by at least 1/3.
- Turn the heat down to medium.
- Add heavy whipping cream.
- Add cream cheese.
- Add shredded rotisserie chicken.
- Cook for 10-15 minutes, stirring occasionally.
- Cook until chili is fully heated through and cream cheese has fully melted.
- Remove from heat.
- Serve topped with cheese, sour cream, etc. as desired.
Notes
Use a good quality chicken stock for the best flavor.
Don't rush the sautéing of the onions and garlic; it builds the flavor base.
Stir regularly during simmering and the final cook to prevent sticking.
For a spicier chili, increase the cayenne pepper or add red pepper flakes.
Don't rush the sautéing of the onions and garlic; it builds the flavor base.
Stir regularly during simmering and the final cook to prevent sticking.
For a spicier chili, increase the cayenne pepper or add red pepper flakes.