Description
A creamy and comforting chili made with tender chicken, white beans, and mild green chiles, perfect for a cozy meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 2 (15 oz) cans great northern beans, drained and rinsed
- 4 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same pot, add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in green chiles, beans, chicken broth, cumin, oregano, cayenne (if using), salt, and pepper. Bring to a simmer.
- Return cooked chicken to the pot. Simmer for 20 minutes, stirring occasionally.
- Reduce heat to low. Stir in heavy cream and shredded cheese until cheese is melted and soup is creamy.
- Serve hot, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.