Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 chicken breasts (cut into small bite-size pieces)
- 3 cloves garlic (minced)
- 2 cups chicken broth
- 2 (14 ounce) cans white beans (drained)
- 2 (4 ounce) cans mild green chilies (with juices)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese (softened)
- Salt & pepper (to taste)
- Lime juice, avocado, cilantro, Mexican cheese blend, tortilla strips, etc.
Instructions
- In a large pot over medium heat, add olive oil and sauté chopped onion for 5–7 minutes until slightly browned.
- Add bite-sized chicken pieces to the pot and cook until no longer pink.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Incorporate chicken broth, drained white beans, green chilies, chili powder, cumin, and oregano. Bring to a boil, then reduce heat to simmer for about 10 minutes.
- Cube cream cheese and microwave briefly to soften. Stir into the chili and cook for an additional 5 minutes until well combined.
- Season with salt and pepper to taste before serving hot with desired toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg