Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot and cook chicken breasts until golden brown (5-7 minutes). Remove and set aside.
- Sauté chopped onion and garlic in the same pot until soft (3-5 minutes).
- Add diced green chilies, cumin, chili powder, and chicken broth; bring to a gentle boil.
- Shred the cooked chicken and return it to the pot.
- Mix in white beans and corn; simmer for 10 minutes.
- Stir in heavy cream, season with salt and pepper, and serve.
Notes
- For more flavor, consider adding extra spices or toppings.
- This chili can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free