1 lb boneless, skinless chicken breasts
1 medium onion, chopped
2 cloves garlic, minced
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chiles
2 cups chicken broth
1 cup heavy cream
1 tsp ground cumin
Salt and pepper to taste
Fresh cilantro (for garnish)
Prepare the Chicken: If using raw chicken, season the chicken breasts with salt and pepper. Heat a tablespoon of olive oil in a large pot over medium heat and cook the chicken until golden brown, about 5-7 minutes per side. Remove and set aside.
Sauté Vegetables: In the same pot, add another tablespoon of olive oil if needed. Sauté the chopped onion until translucent (about 3-5 minutes), then add the minced garlic and cook for an additional minute, making sure it doesn’t burn.
Add the Beans and Broth: Pour in the drained white beans, chicken broth, and diced green chiles. Bring to a simmer. If using shredded rotisserie chicken, add it at this stage.
Spice It Up: Stir in the ground cumin, and adjust the seasoning with salt and pepper to taste. Allow it to simmer for about 20 minutes, so the flavors meld together.
Blend and Creamify: Using a hand blender (or carefully transferring to a blender), blend half of the chili to give it a creamy texture while keeping some whole beans for texture. If you prefer a completely smooth chili, blend it all.
Add the Cream: Stir in the heavy cream and allow it to heat through over low heat for an additional 5 minutes. Taste and adjust seasoning as necessary.
Serve It Up: Ladle the chili into bowls and garnish with fresh cilantro. Consider serving with warm tortillas or cornbread for extra comfort.
