Description
A comforting blend of shredded chicken, creamy broth, beans, and spices that warms the soul.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cream or half-and-half
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Optional toppings: cilantro, avocado, cheese
Instructions
- In a large pot, heat a bit of oil and sauté the diced onion and minced garlic over medium heat until soft and fragrant, about 3-5 minutes.
- Stir in the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Bring to a gentle boil.
- Reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld beautifully.
- Stir in the cream or half-and-half, heating through without boiling.
- Ladle into bowls and top with your choice of garnishes. Enjoy!
Notes
Leftover chili can be stored in the fridge for up to 3 days or frozen for up to 3 months. Add cream at the end of cooking to keep it rich.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken chili, creamy chili, comfort food, weeknight meal