Description
A cozy and hearty chili made with tender shredded chicken, white beans, green chilies, and warm spices in a rich, creamy broth.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- Juice of 1 lime
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion for 4–5 minutes until softened. Add minced garlic and cook for 1 minute.
- Add chicken, white beans, green chilies, chicken broth, cumin, chili powder, oregano, salt, and black pepper.
- Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until chicken is fully cooked.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in softened cream cheese and heavy cream until smooth and creamy.
- Add fresh lime juice and adjust seasoning if needed.
- Serve warm, garnished with chopped cilantro.
Notes
- Use rotisserie chicken for a quicker version.
- Add corn or diced jalapeños for extra flavor and texture.
- Mash some beans to thicken the chili naturally.
- Substitute half-and-half for a lighter option.
- Add extra broth when reheating if the chili becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 115 mg
