2 cups cooked chicken, shredded
1 medium onion, diced
3 cloves garlic, minced
1 can (15 oz) white beans, drained and rinsed
1 can (4 oz) green chilies
2 cups chicken broth
1 teaspoon cumin
1 teaspoon oregano
1 cup heavy cream or half-and-half
Salt and pepper to taste
Prepare the Ingredients: Begin by gathering all your ingredients. Chop the onion and mince the garlic, so they’re ready when needed.
Sauté Onions and Garlic: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the diced onions and cook until translucent, about 4-5 minutes. Then, add the minced garlic and sauté for an additional minute.
Add Chicken and Spices: Next, stir in the shredded chicken, cumin, oregano, salt, and pepper. Incorporate the green chilies at this stage as well. Cook for 2-3 minutes, allowing the spices to bloom.
Incorporate Broth and Beans: Pour in the chicken broth and add the drained white beans. Stir to combine, ensuring everything is well mixed.
Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally.
Add Cream: Once the chili has thickened slightly, stir in the heavy cream (or coconut cream) and let it simmer for another 5 minutes.
Taste and Adjust Seasoning: Finally, taste your chili and adjust the salt, pepper, and any additional spices to your preference.
Serve and Enjoy: Ladle the chili into bowls, and serve with your favorite toppings like cilantro, avocado, sour cream, or cheese!
