Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, chopped
- 1 (4-ounce) can diced green chiles
- 2 (15-ounce) cans great northern beans, drained and rinsed
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional garnishes: corn chips, sliced jalapeños, hot sauce
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
- Add chopped chicken to the pot and cook until no longer pink, about 5-7 minutes.
- Stir in diced green chiles, great northern beans, chicken broth, cumin, oregano, and cayenne pepper. Bring to a boil.
- Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- Stir in heavy cream and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with corn chips, sliced jalapeños, and hot sauce if desired.
Notes
For a thicker chili, mash some of the beans before adding the cream. Adjust cayenne pepper to control the heat level. Garnishes like corn chips and jalapeños add texture and extra flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 700
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 30
- Cholesterol: 75