Ingredients
- 2 tbsp neutral oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups low-sodium chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) mild diced green chiles
- 3 cups shredded cooked chicken (or rotisserie)
- 4 oz cream cheese, softened (optional)
- 1/2 cup sour cream or Greek yogurt
- 1–2 tbsp fresh lime juice
Equipment
- Large pot For stovetop chili
- Wooden spoon For stirring
- Measuring spoons and cups
- whisk For cream cheese and sour cream
- Slow cooker (optional) For crockpot method
Method
- Sauté onion in oil 4–5 minutes, then add garlic and cook 30 seconds.
- Stir in cumin, oregano, coriander, chili powder, salt, and pepper; cook 30 seconds until fragrant.
- Add chicken broth, white beans, and green chiles. Simmer 10 minutes.
- Add shredded chicken and simmer another 5 minutes.
- Lower heat. Melt in cream cheese if using, then whisk in sour cream or Greek yogurt until smooth. Add lime juice to taste.
- Adjust seasoning and serve hot.
Nutrition
Calories: 360kcalCarbohydrates: 28gProtein: 32gFat: 13gSaturated Fat: 6gCholesterol: 90mgSodium: 780mgPotassium: 760mgFiber: 7gSugar: 3gVitamin A: 250IUVitamin C: 8mgCalcium: 170mgIron: 3.5mg
Notes
Mash 1 cup beans for thicker chili. For slow cooker: add everything except dairy and lime; cook on Low 4–5 hours. Stir in cream cheese, sour cream, and lime juice just before serving.
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