Description
A delicious and creamy chicken chili made with white beans and green chiles.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 can (4 oz) diced green chiles
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/2 cup heavy cream
Instructions
- Prepare your ingredients by chopping the onion and mincing the garlic.
- In a large pot over medium heat, add olive oil and sauté the chopped onions and garlic until fragrant (about 5 minutes).
- Add the chicken breasts to the pot with salt and pepper; cook until no longer pink (approximately 7 minutes), stirring occasionally.
- Incorporate the white beans, chicken broth, green chiles, cumin, and chili powder; stir well.
- Bring to a gentle simmer, reduce heat, and let it bubble for about 20 minutes while stirring occasionally.
- Remove from heat and stir in the heavy cream until blended. Serve hot with toppings like cilantro or shredded cheese.
Notes
- Serve with bread or tortilla chips for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg