📖 Instructions

1. Gather your ingredients: Before you even think about turning on the stove, make sure you've got everything you need. There's nothing worse than realizing you're missing a key ingredient halfway through!
2. Dice the onion and mince the garlic: This is where your knife skills come into play. Aim for a consistent dice on the onion, and mince the garlic as finely as possible. Trust me, your taste buds will thank you.
3. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Then, add the minced garlic and grated ginger. Cook for another minute, until fragrant. Watch out for burning the garlic!
4. Add the chicken: Add the diced chicken breast to the pot and cook until browned on all sides. It doesn't need to be cooked all the way through at this point, just a nice sear. Don't overcrowd the pot; cook in batches if necessary.
5. Stir in the spices: Add the ground cumin, dried oregano, chili powder, and cayenne pepper (if using) to the pot. Stir well to coat the chicken and vegetables. Cooking the spices in the oil helps to bloom their flavors.
6. Pour in the liquids: Pour in the chicken broth, soy sauce, and lime juice. Stir to combine, scraping up any browned bits from the bottom of the pot. These browned bits are where a lot of flavor lives!
7. Add the beans and corn: Add the cannellini beans (drained and rinsed) and frozen corn to the pot. Stir well to combine.
8. Simmer, simmer, simmer: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes. Longer simmering time will allow the flavors to meld together even more beautifully. I usually go for at least an hour, myself.
9. Shred the chicken: Remove the pot from the heat. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
10. Stir in the cream cheese: Add the cubed cream cheese to the pot. Stir until the cream cheese is melted and the chili is creamy and smooth. This is what gives the chili its signature richness.
11. Season to taste: Season the chili with salt and pepper to taste. Remember, soy sauce is salty, so go easy on the salt at first.
12. Garnish and serve: Ladle the chili into bowls. Garnish with your favorite toppings, such as chopped cilantro, sliced green onions, sour cream, shredded cheese, or avocado. I like to add a sprinkle of toasted sesame seeds for extra flavor and texture.