Comprehensive Instructions

Prepare and Brown the Chicken:

In a large Dutch oven or thick-bottomed pot, heat the olive oil over medium-high heat until hot but not smoking. Meanwhile, season the chicken thighs generously with salt and freshly ground black pepper on both sides. Place the chicken thighs skin-side down in the pot and cook slowly, allowing them to develop a gorgeous deep golden brown color without burning, about 6-7 minutes per side. This browning step is crucial to infuse rich flavor into the chili. Once browned, remove the chicken thighs to a plate and set aside.

Sauté the Vegetables:

To the same pot with the flavorful browned bits still on the bottom, add the chopped onions, bell peppers, and minced garlic. Sauté over medium heat for about 7 minutes or until the vegetables soften and begin to lightly brown around the edges. The softened vegetables combined with the brown bits create a depth of flavor essential to a great chili.

Combine Chili Ingredients and Simmer:

Add the Northern beans, corn kernels, and fire-roasted mild green chilies to the pot. Stir in the homemade taco seasoning to evenly coat the ingredients. Pour in the chicken stock, stirring to deglaze the pot and lift up any remaining browned bits. Carefully place the browned chicken thighs back into the pot along with any juices on the plate. Bring the chili mixture to a boil, then reduce heat to medium-low. Partially cover the pot and let it simmer gently for about 1 hour, allowing the flavors to meld and the chicken to cook through.

Shred the Chicken and Add Creaminess:

After simmering, remove the chicken thighs again, discarding the skin. Using a mixer with a paddle attachment (or finely shred by hand or food processor), shred the chicken very finely. Return the shredded chicken to the pot, distributing it evenly through the chili. Add the cream cheese and heavy cream, stirring gently until melted and incorporated. Allow the chili to simmer uncovered for an additional 15-20 minutes to thicken slightly and develop a rich, creamy texture.

Final Seasoning and Serve:

Taste the chili and adjust the seasoning with additional salt and pepper if needed. Serve hot with your choice of classic toppings such as sour cream, fresh cilantro, sliced jalapenos, avocado slices, and crunchy Fritos for texture contrast.