Description
A comforting and creamy twist on traditional chili, filled with tender chicken, white beans, and a hint of spice.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can (4 oz) chopped green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
- Toss in the minced garlic and continue cooking for about one minute until fragrant.
- Place the chicken breasts in the pot and season with ground cumin, chili powder, salt, and pepper. Pour in the chicken broth and bring to a boil.
- Once boiling, reduce heat and let it simmer for about 20 minutes or until the chicken is cooked through.
- Remove the chicken, shred it using two forks, and return it to the pot.
- Stir in the white beans, chopped green chiles, and heavy cream. Simmer for another 10 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
For lighter options, consider substituting half-and-half for heavy cream. The chili can be customized by adding corn or using different beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken chili, creamy chili, southwestern recipes