Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1.5 lbs boneless skinless chicken breasts, cooked and shredded
- 2 cans (15 oz each) Cannellini beans, drained and rinsed
- 2 cans (4 oz each) diced green chilies
- 1 quart chicken broth
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 cup sour cream
- 1/2 cup heavy cream
- Fresh cilantro, lime wedges, and shredded Monterey Jack cheese for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as this can make the base of your chili bitter.
- Add the shredded chicken, drained white beans, diced green chilies, chicken broth, salt, cumin, oregano, black pepper, and cayenne pepper to the pot. Stir well to combine all the spices. Bring the mixture to a gentle boil, then reduce the heat to low. Let the chili simmer uncovered for 20 minutes to allow the flavors to meld together and the broth to reduce slightly.
- Turn the heat to low and stir in the sour cream and heavy cream. Stir continuously until the chili is creamy and heated through, but do not let it come to a boil again to prevent the dairy from curdling. Taste and adjust seasoning if necessary. Ladle the hot chili into bowls and garnish generously with fresh cilantro, a squeeze of lime, and shredded Monterey Jack cheese.
- Cook Time: 45 minutes