Description
A delicious and creamy chicken chili that is perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie works great)
- 2 cans white beans, drained and rinsed
- 1 can corn, drained
- 3 cups chicken broth
- 1 cup heavy cream (or use half and half for a lighter option)
- 1 small can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (optional)
Instructions
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In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft and slightly golden (about 4 to 5 minutes).
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Stir in the minced garlic and cook for about 30 seconds (do not let it burn).
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Add shredded chicken, white beans, corn, and green chilies. Stir gently to combine.
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Add chicken broth, cumin, oregano, chili powder, salt, and pepper. Bring to a gentle boil, then reduce heat and let it simmer for 20 minutes (stir occasionally).
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Stir in the heavy cream and let it cook for another 5 minutes until slightly thickened (keep heat low to avoid curdling).
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Turn off the heat and add fresh lime juice. Taste and adjust seasoning if needed.
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Top with chopped cilantro if you like, and serve hot.
Notes
- You can use Greek yogurt instead of heavy cream for a lighter, slightly tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg