Description
A cozy and creamy white chicken chili that combines savory flavors and warm textures, perfect for any season.
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 can white beans, drained and rinsed
- 1 cup chicken broth
- 1 cup cream or coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot set over medium heat, add a splash of olive oil and sauté the chopped onion and minced garlic until the onions turn translucent and fragrant, about 5-7 minutes.
- Stir in the shredded chicken, rinsed white beans, chicken broth, and either cream or coconut milk. Sprinkle in the cumin, chili powder, and a pinch of salt and pepper.
- Bring the pot to a gentle simmer, cooking for about 5 minutes while stirring.
- Continue cooking for 20 minutes on low heat, stirring occasionally to meld the flavors.
- Serve hot, garnished with fresh cilantro, and enjoy with tortilla chips or over rice.
Notes
This dish keeps well in the fridge for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg