Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
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- Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
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- Cook the Aromatics: In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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- Combine Ingredients: Add the diced green chilies, white beans, chicken broth, cumin, oregano, chili powder, and cayenne pepper to the pot. Stir to combine.
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- Shred the Chicken: Return the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender. Remove the chicken from the pot and shred it using two forks.
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- Finish the Chili: Return the shredded chicken to the pot. Stir in the sour cream and heavy cream. Season with salt and pepper to taste. Let the chili simmer for another 5-10 minutes to allow the flavors to meld together.
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- Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
