1 lb boneless, skinless chicken breasts
1 medium onion, diced
2 cloves garlic, minced
2 cans (15 oz each) white beans (cannellini or great northern)
1 can (4 oz) diced green chilies
3 cups chicken broth
1 cup heavy cream or sour cream
1 tsp cumin
Salt and pepper to taste
Prepare the Chicken: Begin by cooking your chicken breasts. You can boil, grill, or sauté until fully cooked (165°F internal temperature). Allow them to cool slightly, then shred or chop into bite-sized pieces.
Sauté the Veggies: In a large pot, heat a tablespoon of olive oil over medium heat and add the diced onion. Sauté for about 5 minutes, or until softened. Add the minced garlic and sauté for an additional minute.
Add the Chicken: Stir in the cooked chicken, canned beans, green chilies, cumin, salt, and pepper. Mix until everything is well combined.
Pour in the Broth: Gradually add the chicken broth, stirring to combine all the ingredients. Bring it to a gentle boil, then reduce the heat to simmer.
Add the Cream: After simmering for about 20 minutes, stir in the heavy cream. Allow the chili to cook for an additional 5-10 minutes until heated through.
Adjust and Serve: Taste your chili and adjust seasonings to your liking. Serve hot, garnished with fresh cilantro or avocado, if desired.
