📖 Instructions

1. First things first, get everything ready! Dice your onion finely, mince the garlic, and chop up any fresh jalapeños you’re using (remember, remove the seeds and membranes for less heat, leave some in if you like it spicy!). If you're using cooked chicken, shred it now. If not, don't fret; we'll cook it right in the pot. Drain and rinse those cannellini beans thoroughly; this helps remove excess sodium and starchy residue.
2. Grab your large Dutch oven or a heavy-bottomed pot and set it over medium heat. Add 1 tablespoon of olive oil. Once it's shimmering, if you're using raw chicken breasts or thighs, add them to the pot and sear for about 3-4 minutes per side, just until lightly browned. You don't need to cook them through yet, just get some color. Remove the chicken to a plate and set aside. Now, add your diced onion to the pot, possibly with another splash of oil if needed. Sauté, stirring occasionally, until the onion softens and becomes translucent, which usually takes about 5-7 minutes.
3. Toss in your minced garlic and chopped jalapeño. Stir constantly for about 1 minute, until you can really smell that amazing garlicky aroma. Be careful not to burn the garlic—burnt garlic tastes bitter, and we don't want that!
4. Sprinkle the chili powder, cumin, oregano, and a generous pinch of salt and black pepper over the onion and garlic mixture. Stir well for another minute, letting those spices toast and become fragrant. Next, sprinkle in the flour. Stir constantly for about 1-2 minutes; this helps thicken the chili later and cooks out any raw flour taste. It should form a sort of paste.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Those bits are pure flavor, trust me! Stir until the flour mixture is fully dissolved and the liquid begins to thicken slightly. Now, add the cannellini beans, green chilies, and the entire can of salsa verde. Give everything a good stir to combine.
6. If you seared raw chicken earlier, return it to the pot. Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 20-25 minutes. If your chicken was raw, simmer for 25-30 minutes, or until the chicken is cooked through and very tender. This low and slow simmer allows all the flavors to meld beautifully.
7. Carefully remove the cooked chicken from the pot (if using raw chicken you cooked in the pot) and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should be very easy to shred if cooked properly. Return the shredded chicken to the pot.
8. Stir in the cream cheese and half-and-half (or heavy cream). Continue stirring gently over low heat until the cream cheese is fully melted and incorporated, creating that lovely, creamy texture. Taste the chili at this point and adjust seasonings if needed. You might want a little more salt, pepper, or a pinch more chili powder.
9. Ladle the hot chili into bowls. Now for the best part—the toppings! Garnish generously with fresh cilantro, a dollop of sour cream or Greek yogurt, shredded Monterey Jack cheese, and maybe some sliced avocado or crunchy tortilla strips. Enjoy your warm, comforting bowl of White Chicken Chili Verde!