Description
A comforting and creamy chili featuring tender chicken, hearty beans, and a delightful mix of spices, perfect for chilly evenings or gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can white beans (such as cannellini or great northern), drained and rinsed
- 1 cup chicken broth
- 1 can diced green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- Chopped cilantro for garnish
Instructions
- Sautéing the aromatics: In a large pot over medium heat, sauté the diced onion and minced garlic until soft and fragrant, about 3-5 minutes.
- Mixing the ingredients: Add the shredded chicken, rinsed white beans, chicken broth, diced green chilies, ground cumin, chili powder, corn, salt, and pepper to the pot. Stir well to combine all ingredients.
- Cooking the chili: Bring the mixture to a simmer. Cook for about 20 minutes, stirring occasionally, until heated through and flavors meld nicely.
- Finishing the dish: Lower the heat, then stir in the sour cream and Monterey Jack cheese until melted and well combined. Serve hot, garnished with chopped cilantro.
Notes
Serve with tortilla chips or warm bread on the side. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg