Ingredients

Method

1. 1

   In a small bowl, combine the salt, pepper, chili powder, complete seasoning, adobo, cumin, garlic powder, onion powder, oregano, and smoked paprika to create a seasoning blend.

2. 2

   Place the chicken thighs in a large bowl, drizzle with olive oil, and season with half of the prepared seasoning blend. Mix thoroughly to coat the chicken and set aside to marinate.

3. 3

   Finely chop the onion, green bell pepper, and celery. Mince the garlic cloves.

4. 4

   Heat a generous amount of olive oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken thighs and sear on each side until browned. The chicken does not need to be cooked through at this stage.

5. 5

   Remove the seared chicken from the pot and set it aside.

6. 6

   Add the chopped onion, celery, and green bell pepper to the same pot. Sauté until fragrant.

7. 7

   Deglaze the pot with a splash of chicken broth, scraping up any browned bits from the bottom. Continue to cook the vegetables until they become translucent.

8. 8

   Add enough chicken broth to cover the vegetables and bring the mixture to a simmer.

9. 9

   Add the softened cream cheese to the pot. Stir continuously until the cream cheese is fully melted and integrated, creating a creamy base.

10. 10

    Return the seared chicken thighs to the pot. Add more chicken broth to cover the chicken.

11. 11

    Cover the pot and let it cook for 20 minutes.

12. 12

    After 20 minutes, remove the cooked chicken from the pot and shred it using two forks or by hand.

13. 13

    Add the shredded chicken back into the pot along with the remaining half of the seasoning blend.

14. 14

    Blend or mash one 15oz can of Great Northern white beans until smooth. Add the pureed beans to the pot.

15. 15

    Add the second can of whole Great Northern white beans, the black beans, corn, green chiles, and chopped pickled jalapeños to the pot.

16. 16

    Stir in the heavy cream. Continue to simmer the chili uncovered for an additional 45 minutes, stirring occasionally, until it has thickened to your desired consistency.

17. 17

    To serve, ladle the chili into a bowl and top with shredded Monterey Jack cheese, fresh cilantro, sliced jalapeños, lime wedges, a dollop of sour cream, and Fritos.