Description
A creamy and comforting Southwest-inspired chili made with tender shredded chicken, white beans, green chilies, and warm spices. Perfect for weeknight dinners, game day gatherings, or chilly evenings.
Ingredients
For the Chili:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced (optional for heat)
- 2 cans (15 oz / 425 g each) white beans, drained and rinsed
- 1 can (4 oz / 113 g) diced green chilies
- 2 cups cooked shredded chicken (rotisserie works great)
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt (more to taste)
- ¼ tsp black pepper
For Garnish:
- ½ cup sour cream (or Greek yogurt)
- ½ cup shredded Monterey Jack or Pepper Jack cheese
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño; sauté until softened. Stir in beans, green chilies, shredded chicken, and broth.
- Season with cumin, chili powder, smoked paprika, oregano, salt, and pepper. Bring to a simmer. Cook for 20 minutes, stirring occasionally.
- Stir in sour cream and cheese until creamy. Finish with lime juice, garnish with cilantro, and serve hot with tortilla chips or cornbread.
Notes
- For extra thickness, mash a portion of the beans before adding.
- Add corn for a touch of sweetness.
- Make it spicier by adding cayenne or keeping jalapeño seeds.
- Can be cooked in a slow cooker (6–7 hours on low or 3–4 hours on high) or Instant Pot (10 minutes pressure cook).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Chili, Main Dish
- Method: Simmering, One-Pot
- Cuisine: Southwest, American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
