Ingredients
Scale
- 2 cups shredded cooked chicken (use rotisserie for convenience)
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles (adjust for desired heat)
- 1 onion, chopped (yellow or white)
- 3 cloves garlic, minced (fresh boosts flavor)
- 2 cups chicken broth (low-sodium preferred)
- 1 teaspoon cumin (adds depth)
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Avocado for topping (adds creaminess)
- Shredded cheese for topping
- Fresh cilantro for topping (bright finish)
Instructions
- Prepare your ingredients: Chop the onion and mince the garlic. If using fresh chicken, ensure it’s shredded and set aside.
- Sauté aromatics: In a large pot, sauté the chopped onion and minced garlic over medium heat until softened, about 5 minutes.
- Add main ingredients: Add the shredded chicken, drained white beans, diced green chiles, chicken broth, cumin, chili powder, salt, and pepper to the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
- Serve: Serve hot, topped with diced avocado, shredded cheese, and fresh cilantro for a delightful finish.
Notes
Opt for low-sodium broth to control saltiness. Consider lime juice for brightness. Let the chili sit for better flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 60mg
Keywords: white bean, chicken chili, hearty soup, comfort food, easy recipe