Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 can (15 oz / 425 g) white beans, drained and rinsed
- 1 can (4 oz / 113 g) diced green chiles
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion in olive oil over medium heat until translucent.
- Add the garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
- Add the chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Add the white beans, green chiles, and heavy cream. Stir to combine.
- Heat through for another 5 minutes, then stir in the cheese until melted. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- This chili can be made ahead and stored in the refrigerator for up to 3 days.
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 70 mg
Keywords: creamy white chicken chili, easy chili recipe, cozy dinner