2 cups shredded cooked chicken
1 can white beans (such as cannellini or great northern)
1 can diced green chilies
1 cup chicken broth
1 tsp cumin
1 tsp chili powder
1/2 cup sour cream
Salt and pepper to taste
Gather all your ingredients and shred the cooked chicken if you haven’t done so yet.
In a large pot, heat up a splash of olive oil over medium heat. Add any additional chopped onions or garlic if you desire, and sauté until fragrant and translucent.
Incorporate the shredded chicken, white beans, and diced green chilies. Stir well and let it cook for about 2-3 minutes.
Add chicken broth and bring the mixture to a simmer. Stir in cumin, chili powder, salt, and pepper to taste. Let it simmer for around 10-15 minutes so all flavors meld together.
Once you’re satisfied with the richness, stir in the sour cream until well combined. Let it cook on low heat for an additional 5 minutes.
Ladle your easy white chicken chili into bowls and top with fresh cilantro, jalapeños, shredded cheese, or a squeeze of lime.