Ensure cream cheese is softened to room temperature before adding it to the pot to prevent lumps and ensure a smooth, velvety texture.

Avoid boiling the chili after adding the sour cream, as high heat can cause it to curdle, ruining the creamy consistency. Stir it in after removing the pot from the heat.

Allow the chili to simmer for at least 15-20 minutes (or longer if time permits) to allow all the spices and flavors to fully develop and meld together.

This chili makes fantastic leftovers! Allow it to cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Reheat gently on the stovetop over low heat or in the microwave, being careful not to boil.

Optional toppings include shredded Monterey Jack or cheddar cheese, sliced avocado or guacamole, crushed tortilla chips or strips, corn chips, a dash of hot sauce, or an extra dollop of sour cream. Serve alongside cornbread, cornbread muffins, a fresh green salad, warm tortillas, or steamed rice.

For substitutions: use chicken thighs, ground chicken or turkey instead of breasts. For a vegetarian version, omit chicken and add extra beans or cooked sweet potatoes. Black beans or pinto beans can substitute for or complement the specified beans. For a spicier kick, add a pinch of cayenne pepper, a diced jalapeño (seeds removed for less heat), or hot sauce. Increase vegetable content with frozen corn, diced bell peppers, or spinach. For a dairy-free version, experiment with plant-based cream cheese and full-fat coconut milk or dairy-free sour cream.