Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts (3–4 breasts)
- 2 cans (15 oz each) cannellini beans, rinsed
- 1 can (4 oz) diced green chilies
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tsp cumin
- 8 oz cream cheese, softened
- Fresh cilantro for garnish (optional)
Instructions
- Prep your ingredients by chopping the onion and mincing the garlic.
- In a large pot over medium heat, add olive oil and sauté the onions until translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the chicken breasts and cumin; cook until golden brown on both sides (about 5 minutes).
- Pour in the chicken broth, cannellini beans, and green chilies; stir well to combine.
- Let the chili simmer for 20-25 minutes until the chicken is cooked through. Shred the chicken in the pot using two forks.
- Mix in softened cream cheese until fully incorporated. Serve hot, garnished with fresh cilantro if desired.
Notes
- Customize your chili by adding corn or spices like jalapeños for added heat.
- Leftovers can be stored in an airtight container for up to four days; reheat on medium heat with a splash of broth to loosen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 300
- Sugar: 2g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg