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Instructions

  1. Cook the Chicken:
    • In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove and set aside to cool, then shred or dice.
  2. Sauté the Vegetables:
    • In the same pot, add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
  3. Add Ingredients:
    • Stir in the white beans, diced green chilies, chicken broth, cumin, oregano, chili powder, smoked paprika, salt, and pepper. Bring to a boil.
  4. Simmer:
    • Reduce the heat and let it simmer for about 15-20 minutes. If using whole chicken breasts, add them back to the pot during this time to cook through.
  5. Shred the Chicken:
    • If you haven’t already, shred or dice the cooked chicken and return it to the pot.
  6. Add Cream:
    • Stir in the heavy cream and let it heat through for another 5 minutes. Adjust seasoning to taste.
  7. Serve:
    • Ladle the chili into bowls and top with your favorite toppings.

Tips

  • Make It Spicier: Add jalapeños or a dash of hot sauce for extra heat.
  • Vegetarian Option: Substitute chicken with more beans or cooked quinoa for a hearty vegetarian version.
  • Slow Cooker Option: Combine all ingredients (except cream) in a slow cooker and cook on low for 6-8 hours. Stir in cream before serving.

Enjoy your creamy white chili!