2 cups cooked white chicken, shredded
1 can (15 oz) white beans (like cannellini or Great Northern)
1 can (14 oz) chicken broth
1 cup diced green chile peppers (canned or fresh)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
1 cup heavy cream (optional)
Prepare the Chicken: If you’re using raw chicken, season it with salt and pepper, and cook in a skillet over medium heat until it reaches an internal temperature of 165°F. Allow it to cool before shredding. If using rotisserie, shred it straight from the container.
Sauté the Veggies: In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Toss in the garlic and cook for another minute until fragrant.
Add Spices: Stir in the cumin and paprika, ensuring the spices coat the onions and garlic well.
Combine Ingredients: Add the shredded chicken, white beans, green chiles, and chicken broth to the pot. Stir well to combine all ingredients.
Bring to a Simmer: Increase the heat and bring the mixture to a gentle simmer. Reduce heat to low and let it cook for about 20 minutes, allowing the flavors to meld together.
Add Cream: If you’re using heavy cream, stir it in right before serving for a rich and creamy texture.
Serve: Taste and season with salt and pepper as needed. Ladle the chili into bowls and top with your favorite toppings!
