Cooking Steps

• Move an oven rack to the top spot in the oven and preheat the broiler to high. Place the peppers on a sheet pan and place them under the broiler. Broil the peppers for 10 minutes or so or until the skins blister, turning them a few times.
• Set the roasted peppers aside to cool. Once they are cool enough to handle, peel off as much skin as you can and discard the skin and stem. Remove the seeds and finely chop the peppers.
• Heat the olive oil over medium heat in a large pot. Add the onions, roasted peppers, and garlic. Stir and cook the veggies for a couple of minutes or until softened.
• Add the cumin, oregano, salt, pepper, and masa harina and stir. Stir and cook the veggies and masa for about a minute until the mixture looks crumbly and paste-like.
• Add about a cup of broth to the pan. As it simmers, scrape up any masa stuck to the bottom of the pan. Add the rest of the broth, the chicken, and the beans. Stir until the masa has dissolved into the soup. Bring the soup to a simmer and cook for 10 minutes.
• Take the pot off the heat and drop the cubes of cream cheese into the chili. Stir until they melt into the chili. Serve with the garnishes, if using.