* 1 pound boneless, skinless chicken breasts or thighs * 2 (15-ounce) cans of white beans (Cannellini or Great Northern, drained and rinsed) * 2 (4-ounce) cans of diced green chilies (mild or spicy, your choice!) * 4 cups low-sodium chicken broth * 1 medium onion, finely chopped * 3 garlic cloves, minced * 1 tablespoon olive oil * 1 teaspoon ground cumin * 1 teaspoon smoked paprika * 1 teaspoon dried oregano * 1/2 teaspoon chili powder * Salt and black pepper to taste * Optional: 1/2 cup heavy cream or 4 ounces cream cheese (for that creamy goodness)
# Instructions:
1. **Prep the Base:** Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Toss in the garlic and stir for another 30 seconds until fragrant. 2. **Add the Ingredients:** Stir in the chicken, white beans, green chilies, chicken broth, and all the spices. Give it a good mix to combine everything evenly. 3. **Simmer Away:** Bring the pot to a steady simmer, then lower the heat, cover, and let it cook for 20-25 minutes. This helps the chicken cook through and the flavors to meld. 4. **Shred the Chicken:** Once the chicken is tender, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot. 5. **Make It Creamy (Optional):** Stir in the heavy cream or cream cheese and let it melt into the broth for an extra creamy texture. Adjust the seasoning to your taste.
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# Ingredients:
* 1 pound boneless, skinless chicken breasts or thighs
* 2 (15-ounce) cans of white beans (Cannellini or Great Northern, drained and rinsed)
* 2 (4-ounce) cans of diced green chilies (mild or spicy, your choice!)
* 4 cups low-sodium chicken broth
* 1 medium onion, finely chopped
* 3 garlic cloves, minced
* 1 tablespoon olive oil
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* 1 teaspoon dried oregano
* 1/2 teaspoon chili powder
* Salt and black pepper to taste
* Optional: 1/2 cup heavy cream or 4 ounces cream cheese (for that creamy goodness)
# Instructions:
1. **Prep the Base:** Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Toss in the garlic and stir for another 30 seconds until fragrant.
2. **Add the Ingredients:** Stir in the chicken, white beans, green chilies, chicken broth, and all the spices. Give it a good mix to combine everything evenly.
3. **Simmer Away:** Bring the pot to a steady simmer, then lower the heat, cover, and let it cook for 20-25 minutes. This helps the chicken cook through and the flavors to meld.
4. **Shred the Chicken:** Once the chicken is tender, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot.
5. **Make It Creamy (Optional):** Stir in the heavy cream or cream cheese and let it melt into the broth for an extra creamy texture. Adjust the seasoning to your taste.
# Happy cooking, everyone! 🥣
[Full recipe here for more details!](https://gemrecipes.com/white-chicken-chili/)