Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups cooked chicken, shredded or diced
- 3 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (4-ounce) can diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro, for garnish
- Shredded Monterey Jack cheese, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in shredded chicken, cannellini beans, green chilies, chicken broth, cumin, oregano, and cayenne pepper (if using). Bring to a simmer.
- Reduce heat to low, cover, and cook for at least 20 minutes to allow flavors to meld.
- Stir in heavy cream and sour cream until well combined and heated through. Do not boil after adding cream.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh cilantro and shredded Monterey Jack cheese.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can use leftover rotisserie chicken for a quick preparation.
- This chili freezes well. Store in an airtight container for up to 3 months.
- Serve with warm cornbread or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg