Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 tablespoon Cajun seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup heavy cream (optional for creaminess)
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken breasts to the pot and cook for about 5 minutes on each side until browned.
- Pour in the chicken broth, and add the white beans, corn, green chilies, Cajun seasoning, and cumin. Stir well.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for about 20-25 minutes. The chicken should be cooked through.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
- If you want a creamier chili, stir in the heavy cream at this stage. Let it simmer for another 5 minutes.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
- Prep Time: 15
- Cook Time: 30