Creamy White Chicken Chili — Cream Cheese Version

This is white chicken chili at its most indulgent — the version that turns a good bowl into something people ask you to make again. The secret is cream cheese, melted in at the end until the broth goes velvety and rich, clinging to every bean and shred of chicken. It's still built on the same green-chile-and-cumin base, but where the flagship is comforting, this one is downright luxurious. Save it for the night you want to impress, or the cold Sunday when richness is exactly the point.

A little goes far — it's rich. Top with scallions and a squeeze of lime to cut through the cream cheese.

Half cream cheese and half sour cream lightens it slightly; a handful of jack stirred in at the end makes it even more decadent. Keep at a bare simmer once the dairy is in so it stays silky.