1 lb boneless, skinless chicken breasts
1 can (15 oz) white beans (like cannellini or Great Northern)
1 medium onion, diced
2 cloves garlic, minced
1 can (4 oz) diced green chilies
2 cups chicken broth
1 tsp ground cumin
1 tsp chili powder
1 cup heavy cream or half-and-half
Salt and pepper to taste
Cook the chicken: In a large pot, cook the boneless chicken breasts until fully cooked, about 5-7 minutes each side. Remove and let cool, then shred.
Sauté the vegetables: In the same pot, add a splash of oil and sauté diced onions and minced garlic until aromatic and translucent, about 4 minutes.
Add the remaining ingredients: Stir in the green chilies, white beans, shredded chicken, and chicken broth. Season with cumin and chili powder.
Simmer: Let the chili simmer on medium-low heat for about 20–30 minutes, stirring occasionally.
Create creaminess: Stir in the heavy cream (or half-and-half) about 5 minutes before taking off the heat. Adjust seasoning with salt and pepper to taste.
Serve and enjoy: Ladle the chili into bowls, and top with your favorites like cheese, sour cream, or fresh cilantro!
