2 cups cooked chicken, shredded (rotisserie chicken, turkey, or tofu for a vegetarian version)
2 cans (15 oz each) white beans, drained and rinsed (black beans or chickpeas as alternatives)
1 can (4 oz) diced green chilies (jalapeños for more heat or omitted for a milder flavor)
1 medium onion, diced (shallots or leeks for a different flavor profile)
3 cups chicken broth (vegetable broth for a vegetarian option)
1 cup corn (fresh, frozen, or canned; peas or diced bell peppers as substitutes)
1 teaspoon cumin (coriander or chili powder for variation)
Salt and pepper to taste (use herbs like oregano or thyme for different flavors)
1 tablespoon olive oil (canola oil or bacon grease for a richer flavor)
Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the Chicken: Stir in the shredded chicken and cook for another 2-3 minutes, allowing it to warm through.
Add Spices: Add the cumin, salt, and pepper, stirring to coat the chicken and onions evenly.
Add Broth and Beans: Pour in the chicken broth, and bring to a simmer. Add the drained white beans and green chilies.
Incorporate Corn: Stir in the corn and let the chili simmer for an additional 10-15 minutes, allowing the flavors to meld.
Taste and Adjust: Before serving, taste the chili and adjust the seasoning, adding more salt or spices as necessary.
Serve: Ladle into bowls and top with fresh ingredients like avocado, cheese, or cilantro.
