Ingredients
Scale
- 1lb boneless, skinless chicken breasts (shredded after cooking)
- 2 cupschicken broth
- 1 cupheavy cream (can substitute with coconut cream for a dairy-free option)
- 1can (15 oz) white beans (cannellini or navy beans, drained and rinsed)
- 1can (15 oz) sweet corn (drained; fresh or frozen corn works too)
- 1small onion (finely chopped)
- 3cloves garlic (minced)
- 1 teaspoonground cumin
- 1/2 teaspoonchili powder
- 1/4 teaspooncayenne pepper (optional, for heat)
- Salt and pepper to taste
- 2 tablespoonsolive oil
- Fresh cilantro (for garnish; optional)
Instructions
- Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion and minced garlic, stirring them in the oil. Sauté for about 2 to 3 minutes until the onion becomes translucent and fragrant.
- After the aromatics are perfectly sautéed, it’s time to add the chicken. Place the boneless, skinless chicken breasts in the pot and pour in the chicken broth until the chicken is submerged. Cover the pot and let it simmer for about 15 minutes.
- Once the chicken is fully cooked, carefully remove it from the pot. Using two forks, shred the chicken into bite-sized pieces.
- Now, add your heavy cream, drained white beans, and corn back into the pot. Sprinkle in the cumin, chili powder, cayenne pepper, and season with salt and pepper. Give everything a good stir to combine.
- With the base complete, return the shredded chicken to the pot. Stir it in and let everything cook together for an additional 5 minutes.
- Finally, ladle your delicious chili into bowls and consider garnishing with fresh cilantro for a pop of color and added freshness.
Notes
Make sure to taste and adjust the seasoning to your liking before serving.
Nutrition
- Calories: 350 kcal
- Protein: 25 g