Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 2 cans white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro and shredded cheese for garnish
Instructions
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic and cook for another minute.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper.
- Pour in chicken broth and bring to a simmer.
- Add cooked shredded chicken and white beans; stir to combine.
- Reduce heat and stir in heavy cream; let simmer for 10 minutes to meld flavors.
- Serve hot garnished with chopped cilantro and shredded cheese.
Notes
- You can substitute cooked shredded turkey or rotisserie chicken for convenience.
- Add a squeeze of lime for extra brightness.
- This chili keeps well in the fridge for 2-3 days and freezes well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg