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
- 1/2 cup sour cream
- 1–2 tbsp fresh lime juice
Equipment
- Large pot For cooking chili
- Wooden spoon For stirring
- Measuring spoons and cups
- whisk For cream cheese and sour cream
- ladle For serving
Method
- Heat oil in a large pot over medium. Sauté onion 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 for 10 minutes.
- Add shredded chicken and simmer another 5 minutes.
- Lower heat. Stir in cream cheese until melted, then whisk in sour cream until smooth. Add lime juice to taste.
- Adjust seasoning and serve hot.
Nutrition
Calories: 390kcalCarbohydrates: 28gProtein: 34gFat: 15gSaturated Fat: 7gCholesterol: 95mgSodium: 780mgPotassium: 780mgFiber: 7gSugar: 3gVitamin A: 300IUVitamin C: 8mgCalcium: 180mgIron: 4mg
Notes
Mash 1 cup of beans in step 3 for a thicker chili. For more spice, add diced jalapeño with the onion.
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