Description
A quick, budget-friendly white chicken chili with tender chicken, creamy broth, and white beans, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can white beans (e.g., cannellini or Great Northern), drained and rinsed
- 1 can diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cream (or Greek yogurt for a lighter version)
- 1 tablespoon olive oil
- Toppings: cilantro, avocado, or shredded cheese (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onions and minced garlic, sautéing until softened.
- Stir in the cumin, chili powder, salt, and pepper, cooking for another minute to develop the flavors.
- Add the shredded chicken, rinsed white beans, diced green chilies, and chicken broth. Bring the mixture to a simmer.
- Allow the chili to simmer for 20-30 minutes, letting the flavors meld together beautifully.
- Just before serving, stir in the cream (or Greek yogurt) for a creamy finish.
- Serve hot, topping each bowl with optional cilantro, avocado slices, or a sprinkle of shredded cheese.
Notes
For extra nutrition, serve over brown rice or quinoa. You can customize the chili by adding more veggies or using different proteins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American