2 cups cooked, shredded chicken
2 cans (15 oz) white beans (cannellini or great northern)
1 cup chicken broth
1 onion, diced
2 cloves garlic, minced
1–2 jalapeños, chopped
1 teaspoon cumin
1 teaspoon oregano
Salt and pepper, to taste
1 cup corn (optional)
Fresh cilantro, for garnish
Prepare Ingredients: Begin by gathering all your ingredients. Chop the onion, garlic, and jalapeños to ensure an efficient cooking process.
Cook Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and jalapeños, cooking for an additional minute until fragrant.
Add Chicken and Beans: Stir in the shredded chicken, white beans, and corn (if using). This will create the base of your chili.
Add Liquids: Pour in the chicken broth and stir to combine everything. Bring the mixture to a gentle simmer.
Season: Add the cumin, oregano, salt, and pepper. Bake for approximately 15-20 minutes on low, allowing the flavors to meld.
Taste and Adjust: After simmering, taste your chili. Adjust seasoning as desired, adding more spices if you prefer a bolder flavor.
Serve: Ladle the chili into bowls and top with fresh cilantro for an herbaceous finish. Enjoy with tortilla chips or warm bread.
