2 cups cooked shredded chicken
1 can (15 oz) white beans
1 can (4 oz) diced green chilies
4 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 medium onion, diced
2 cloves garlic, minced
Salt & pepper to taste
Sour cream (for topping)
Chopped cilantro (for garnish)
Start by shredding the cooked chicken if you haven’t done so already. Dice the onions and mince the garlic to have everything ready for cooking.
In a large pot, add a drizzle of olive oil and heat it over medium heat. Sauté the diced onions until they’re translucent, about 3-4 minutes. Add minced garlic and sauté for an additional minute until fragrant.
Stir in the cumin, chili powder, and a generous pinch of salt and pepper. Allow the spices to bloom for a minute.
Pour in the chicken broth, followed by the shredded chicken, white beans, and green chilies. Stir well to combine.
Bring the mixture to a gentle boil. Reduce heat to low and let it simmer uncovered for about 20-25 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if necessary. If it’s too thick, add more broth; if you like it spicier, add more chili powder or jalapeños.
Ladle the chili into bowls and top with a dollop of sour cream and a sprinkle of cilantro. Enjoy your delightful meal!
