Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can chopped green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 cup frozen corn
- 1 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in green chiles, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
- Pour in chicken broth and bring to a simmer. Add cannellini beans, great northern beans, and frozen corn. Return the cooked chicken to the pot.
- Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
- Stir in heavy cream and Monterey Jack cheese. Cook until the cheese is melted and the chili is heated through, about 5 minutes. Do not boil after adding cream.
- Season with salt and black pepper to taste. Serve hot with your favorite toppings.
Notes
- For a thicker chili, mash some of the beans against the side of the pot with a spoon.
- Garnish with cilantro, avocado, extra cheese, or a dollop of sour cream.
- This chili freezes well for future meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg