Description
A cozy, low-carb twist on classic white chili delivering creamy goodness with minimal effort.
Ingredients
- 1 lb cooked chicken, shredded
- 1 can (14 oz) white beans, drained and rinsed (optional)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can (4 oz) green chilies
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup heavy cream or coconut cream
- 1 cup shredded Monterey Jack cheese (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the shredded chicken, chicken broth, green chilies, and spices.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the heavy cream and cheese until melted and heated through.
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with fresh cilantro.
Notes
For a dairy-free version, use coconut cream and omit cheese. Use rotisserie chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American