Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 2 cans white beans (such as Great Northern or cannellini), drained and rinsed
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper or chili flakes (optional)
- 4 oz cream cheese or 1/2 cup heavy cream (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp fresh lime juice
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onions until soft, about 5 minutes.
- Add garlic, cumin, oregano, and cayenne pepper; stir until fragrant, about 1 minute.
- Stir in diced green chilies and white beans.
- Add shredded chicken and chicken broth, then bring to a simmer.
- Simmer for 20–25 minutes to allow flavors to meld.
- If desired, stir in cream cheese or heavy cream and let it melt completely.
- Stir in fresh lime juice.
- Serve hot, garnished with chopped cilantro.
Notes
- Mash some white beans before adding to thicken the chili naturally.
- Use coconut milk instead of dairy for a dairy-free option.
- Add jalapeños or hot sauce for extra heat.
- Freeze for up to 3 months; thaw before reheating.
- Toppings like tortilla chips, avocado, or Greek yogurt pair well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 65mg
