Best Light Chicken Chili

Add cream cheese and don't skim (?)

White chicken chili, how I love you. You're deeply flavorful. Brothy, yet hearty. You're subtly creamy without being nap-inducing. You come together quickly—and mainly from a handful of pantry staples. Best of all, you scarcely need adornment, but you let me cover you with all sorts of tangy, crispy, complementary handfuls anyway: crushed tortilla chips, sour cream, grated Monterey Jack, and hot sauce. And you always cheer me on when I go back for a second—or third—bowl. — Ella Quittner White chicken chili, how I love you. You're deeply flavorful. Brothy, yet hearty. You're subtly creamy without being nap-inducing. You come together quickly-and mainly from a handful of pantry staples. Best of all, you scarcely need adornment, but you let me cover you with all sorts of tangy, crispy, complementary handfuls anyway: crushed tortilla chips, sour cream, grated Monterey Jack, and hot sauce. And you always cheer me on when I go back for a second-or third-bowl. - Ella Quittner

1 teaspoon kosher salt for seasoning chicken breasts, plus 1 teaspoon, plus more as needed

4 tablespoons butter, divided

3 large boneless, skinless chicken breasts (whole)

1 large yellow onion, finely diced (about 1 ½ to 2 cups)

2 jalapeños, diced (about ½ cup)

¼ cup finely chopped white part of scallion, plus ½ cup finely chopped light green and dark green part of scallion

1 medium carrot, peeled and finely diced (optional)

1 ½ teaspoons ground cumin

½ teaspoon cayenne pepper

4 cups chicken broth (homemade or boxed)

2 (4-ounce) cans fire-roasted diced green chiles

1 tablespoon freshly squeezed lemon juice, plus more as needed

2 (15.5-ounce) cans Cannellini beans, drained and rinsed

Directions at food52.com

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