Chicken Chili

Place all the ingredients for the spice mix in a bowl and set aside. Peel the onion and garlic cloves and finely dice them. Halve the jalapeño lengthwise, remove the seeds, and slice the chili into thin strips.

Pour the oil into a large, wide pot and add the onions and jalapeño strips. Sauté both over medium heat with a pinch of salt for 3 to 4 minutes, until the onions are translucent. Add the garlic and sauté for another minute.

Add the flour and spice mix to the pot and sauté for another 1 to 2 minutes, stirring constantly, until the flour smell disappears. Slowly pour in the broth, stirring well to scrape up any flour and browned bits from the bottom of the pot.

Now skim off about 100 milliliters of the broth and put it into a food processor or blender along with a quarter of the beans and blend until smooth.

Add whole and pureed beans to the pot and simmer the chili uncovered over medium heat for 15 minutes, stirring occasionally to prevent burning.

After 15 minutes, add the corn and stir well. Place the chicken fillets in the pot and reduce the heat slightly so that the chicken can cook gently in the simmering chili for 15 to 30 minutes, depending on the thickness of the fillets, until cooked through and reaching an internal temperature of 74°C (165°F).

Once the meat is cooked, remove the fillets from the pot and shred them into bite-sized pieces on a plate using two forks. Then return the shredded chicken to the pot.

Reduce the heat and stir the cream cheese into the chili until completely melted. Season the chili with salt, pepper, and lime juice, and serve with your choice of sides and toppings.