Ingredients
2 cups shredded cooked chicken
1 can (15 oz) white beans, drained and rinsed
1 can (4 oz) diced green chilies
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
1 cup sour cream
1 cup shredded Monterey Jack cheese
Fresh cilantro, for garnish
Instructions
1. In a large pot, heat a little oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic, cumin, chili powder, salt, and pepper. Cook for another minute until fragrant.
3. Pour in the chicken broth and add the white beans, shredded chicken, and green chilies. Bring to a boil.
4. Reduce heat and let simmer for 20 minutes, stirring occasionally.
5. Remove from heat, then stir in the sour cream and cheese until melted and creamy.
6. Serve hot, garnished with fresh cilantro.
Notes
This chili can be made ahead of time and reheats well. You can also add jalapeños for extra heat or top with avocado for added creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Drinks, Shakes & Cool Treats 🥤
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chili, chicken, white chili, comfort food