Description
A comforting, creamy chili made with shredded chicken, white beans, and a blend of spices, perfect for busy weeknights or gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 cups chicken broth
- 1 cup corn, frozen or canned
- 1 can (4 oz) diced green chilies
- 2 cups cooked shredded chicken
- 4 oz cream cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: cilantro, avocado, cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Stir in white beans, chicken broth, corn, green chilies, shredded chicken, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Stir in cream cheese until melted and creamy.
- Serve hot and add optional toppings if desired.
Notes
This recipe is gluten-free and can be made in a slow cooker. For extra flavor, try adding more spices or a squeeze of lime juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican