📖 Instructions

1. Before you even touch your ingredients, get your workspace ready. Make sure your cutting board is clean, your knives are sharp, and all your cans are opened. It makes the whole process smoother.
2. Begin by heating 1 tablespoon of olive oil in a large Dutch oven or a heavy-bottomed pot over medium heat. Don't rush this part; a nice even heat is key.
3. Add the diced onion to the hot oil. Sauté it gently for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent. You want it to release its sweetness, not brown it too much. If it starts to stick, add a tiny splash of water or chicken broth.
4. Now, stir in the minced garlic and the diced jalapeño (if using). Cook for just 1 minute more, until fragrant. Be careful not to burn the garlic; burnt garlic tastes bitter, and we want all that lovely aromatic goodness.
5. Next, add your spices: chili powder, cumin, dried oregano, and a pinch of cayenne pepper (if you like a little extra kick). Stir these into the onion and garlic mixture and cook for another 30 seconds to 1 minute. Toasting the spices awakens their flavors beautifully.
6. Pour in the chicken broth and stir well, scraping up any delicious browned bits from the bottom of the pot. These 'fond' bits add so much flavor!
7. Add the diced green chilies, cannellini beans (drained and rinsed), and the cooked, shredded chicken. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes. This allows all those wonderful flavors to meld together. Give it a stir every now and then to prevent anything from sticking.
8. While the chili simmers, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. This is what's going to give our chili that lovely, slightly thickened, creamy consistency. No lumps, please!
9. After the chili has simmered for 20 minutes, uncover the pot and slowly whisk in the cornstarch slurry. Continue to simmer for another 5-7 minutes, stirring, until the chili has thickened to your desired consistency. It should be creamy but still easy to spoon.
10. Remove the pot from the heat. Stir in the heavy cream (or milk for a lighter version), fresh lime juice, and a good handful of chopped fresh cilantro. Taste and adjust seasonings – you might need a bit more salt, pepper, or even another squeeze of lime for extra zest.
11. Ladle the hot chili into bowls. Garnish generously with your favorite toppings like extra cilantro, a dollop of sour cream, shredded cheese, sliced avocado, or crushed tortilla chips. Serve immediately and enjoy the comforting warmth and vibrant flavors!
12. A pro tip: if you’re making this ahead, you can store the chili in the fridge and add the lime juice and fresh cilantro just before serving to keep them bright and fresh. Sometimes I even make a big batch and freeze portions for those 'no time to cook' emergencies. It thaws and reheats beautifully!