Description
A hearty and creamy chili made with white beans, chicken, and spices, perfect for a cozy dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels
- 1/2 cup heavy cream
- Optional: Shredded cheese and cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes.
- Add onion and garlic; cook until softened, about 3 minutes.
- Stir in chicken broth, white beans, green chilies, cumin, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add corn and heavy cream; simmer for another 5 minutes.
- Serve hot, garnished with cheese and cilantro if desired.
Notes
For a spicier version, add jalapeños or cayenne pepper to taste. This recipe freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 25g
- Protein: 28g