2 cups cooked chicken, shredded
1 can white beans (cannellini or great northern)
1 can diced green chilies
4 cups chicken broth
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Optional toppings: sour cream, cheese, cilantro
Prep the ingredients: Begin by gathering all the ingredients. Shred the cooked chicken, dice the onion, and mince the garlic.
Sauté the aromatics: In a large pot, over medium heat, add a drizzle of olive oil. Once hot, add the diced onion. Sauté for about 5 minutes until softened. Stir in the garlic and cook for an additional minute until fragrant.
Add the spices: Sprinkle in the cumin and chili powder, ensuring that the onions and garlic are coated well.
Combine the ingredients: Pour in the chicken broth, followed by the shredded chicken, white beans, and diced green chilies. Stir everything together.
Simmer: Allow the mixture to come to a boil, then reduce the heat and let it simmer for about 20-30 minutes.
Season to taste: After simmering, taste your chili and season with salt and pepper to your preference.
Serve: Ladle the white chicken chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, or cilantro.
