Description
A comforting, velvety bowl of warmth that combines tender shredded chicken with creamy white beans, zesty green chiles, and a hint of earthy oregano. This mild, hearty chili is the perfect weeknight solution, offering a gourmet taste with minimal effort. It is a bright, satisfying alternative to traditional tomato-based chili, designed to bring the family together for a nutritious meal that feels like a cozy hug in a bowl.
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 (4-ounce) cans mild green chiles
4 cups high-quality chicken broth
2 teaspoons dried oregano
1.5 lbs boneless skinless chicken breasts
2 cans (15oz each) cannellini beans, drained and rinsed
4 ounces cream cheese, softened
1/2 cup heavy cream
Salt and black pepper to taste
Optional toppings: cilantro, lime wedges, avocado slices
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, green chiles, and dried oregano.
Add the chicken breasts into the pot and bring to a gentle simmer.
Cook for 15-20 minutes until the chicken is fully cooked through.
Remove chicken breasts with tongs and shred using two forks, then return the shredded meat to the pot.
Stir in the drained cannellini beans and cook for another 5 minutes.
Reduce heat to low and stir in the cream cheese and heavy cream until melted and smooth.
Season with salt and pepper to taste.
Serve warm, topped with cilantro, lime, or avocado as desired.
Notes
For a thicker chili, smash a small portion of the beans against the side of the pot with a wooden spoon before adding the cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg