Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, shredded
- 2 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup diced green chilis
- 1 cup heavy cream or coconut cream
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro and sliced jalapenos for garnish
Instructions
- In a large pot, sauté diced onion and minced garlic until translucent.
- Add shredded chicken, chicken broth, white beans, diced green chilis, cumin, oregano, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to combine.
- Stir in heavy cream and cook an additional 5 minutes until heated through.
- Serve hot, garnished with cilantro and jalapeno slices.
Notes
- You can substitute coconut cream for dairy to make it dairy-free.
- Add chopped cilantro or lime juice for extra freshness.
- For extra spice, include hot sauce or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Keto, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg