Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 lb cooked chicken (shredded or diced)
- 2 cans (15 oz each) white beans (such as cannellini or great northern, drained and rinsed)
- 1 can (4 oz) diced green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper (to taste)
- 1 cup corn (frozen or canned, drained)
- 1/2 cup heavy cream (or sour cream, optional)
- Fresh cilantro (chopped, for garnish)
- Lime wedges (for serving, optional)
Instructions
Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 2: Add Ingredients
- Add the cooked chicken, white beans, diced green chilies, chicken broth, ground cumin, chili powder, paprika, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld.
Step 3: Finish the Chili
- Stir in the corn and heavy cream (if using). Cook for an additional 5 minutes until heated through.
- Taste and adjust seasoning with more salt and pepper if needed.
Step 4: Serve
- Ladle the chili into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the top.
- Prep Time: 10
- Cook Time: 30