Description
A comforting, velvety chili with shredded chicken, white beans, and corn, finished with heavy cream for a silky texture.
Ingredients
- 1 pound chicken breast, cooked and shredded
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Sauté the diced onion and minced garlic in a large pot over medium heat until translucent, about 3–5 minutes.
- Add the shredded chicken, drained white beans, drained corn, chicken broth, cumin, chili powder, and salt and pepper. Stir well to combine.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer for about 20 minutes.
- Stir in the heavy cream and simmer for an additional 5 minutes. Taste and adjust salt and pepper.
- Serve hot in bowls and garnish with fresh cilantro. Enjoy immediately.
Notes
For a lighter finish, substitute heavy cream with 3/4 cup half-and-half or Greek yogurt. Leftovers improve as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern