Description
A warm and comforting white chicken chili filled with tender shredded chicken, creamy white beans, and a subtle kick from green chilies.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup heavy cream or Greek yogurt
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, sauté the chopped onion over medium heat until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, white beans, diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper.
- Bring to a simmer and cook for about 15-20 minutes, stirring occasionally.
- Stir in the heavy cream or Greek yogurt until well combined.
- Adjust seasoning if needed, and serve hot, garnished with fresh cilantro.
Notes
For extra flavor, consider adding lime zest or extra chilies. Store leftovers in airtight containers for up to three days in the refrigerator.
