Ingredients
- 1 pound boneless chicken (breast or thighs)
- 2 cans (15 oz each) white beans (Cannellini or Great Northern)
- 4 cups chicken or vegetable broth
- 1-2 cups diced green chiles (fresh or canned)
- 1 cup heavy cream or sour cream
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro or parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, followed by the chopped chicken, cooking until it’s lightly browned.
- Toss in drained white beans and chopped green chiles, followed by the broth. Stir well and bring to a simmer.
- Add spices—cumin and oregano—and simmer gently for around 20-30 minutes to meld flavors.
- Stir in your cream to create a luscious texture.
- Let your chili rest for a few minutes before serving.
Notes
Serve with toppings like avocado, cilantro, or sour cream, and pair with warm, crusty bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Gluten-Free