Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 2 cans white beans, drained and rinsed
- 1 can diced green chilies
- 4 cups chicken broth
- 1 cup corn kernels (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- Sour cream and fresh cilantro for garnish
Instructions
- In a large pot, combine chicken, white beans, green chilies, and chicken broth.
- Add cumin, chili powder, garlic powder, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20 minutes to develop flavors.
- Stir in corn, if using, and cook for another 5 minutes.
- Top with shredded cheese, sour cream, and cilantro before serving.
Notes
- For a smoky flavor, add a pinch of smoked paprika.
- This chili can be made in advance and reheated.
- Adjust spices according to taste for more heat or milder flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg