Description
A cozy, low-carb twist on classic chili that delivers warmth and satisfaction quickly, perfect for weeknight dinners.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic; sauté until translucent.
- Add chicken breasts and cook until lightly browned on both sides.
- Pour in chicken broth, white beans, diced green chilies, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Remove chicken and shred it; return to the pot.
- Stir in heavy cream and simmer for another 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
Brown the chicken briefly for added flavor. Use low-sodium broth and taste before adding salt. For a creamy texture, be careful not to boil after adding heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican