Description
A warm and flavorful chicken chili packed with spices and creamy texture, perfect for cozy dinners or meal prep.
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 cans (15 ounces) white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- Salt and pepper to taste
- Optional toppings: sour cream, green onions, shredded cheese, avocado
Instructions
- In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic, cumin, and chili powder, cooking for another minute until fragrant.
- Add the chicken breasts and brown slightly on both sides.
- Pour in the chicken broth along with the white beans and diced green chilies. Season with salt and pepper.
- Bring to a low simmer, cover the pot, and let it cook for about 25 minutes.
- Remove the chicken, shred it, and return it to the pot. Stir well to combine.
Notes
Serve warm topped with sour cream and green onions. Pairs well with cornbread or tortilla chips. Leftovers can be refrigerated for up to three days or frozen for later use.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican