Description
A hearty and flavorful shredded chicken chili that’s perfect for any occasion.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 2 cups chicken broth
- 1 cup milk or cream (for a richer texture)
- 1 can green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- ½ cup corn (optional)
- ½ cup sour cream (optional, for creaminess)
- Optional toppings:
- Fresh cilantro
- Shredded cheese
- Lime wedges
- Tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft (about 3 to 4 minutes).
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in shredded chicken, white beans, green chilies, and chicken broth. Mix well.
- Add cumin, chili powder, paprika, salt, and pepper. Stir gently to combine (avoid mashing the beans).
- Pour in milk or cream and let the chili simmer for 15 to 20 minutes (stir occasionally so it doesn’t stick).
- Add corn if using, and stir in sour cream at the end for a creamy finish.
- Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Notes
- You can use Greek yogurt instead of sour cream for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg