Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 chicken breasts (cut into small bite-size pieces)
- 3 cloves garlic (minced)
- 2 cups chicken broth
- 2 (14 ounce) cans white beans (drained)
- 2 (4 ounce) cans mild green chilies (with juices)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese (softened)
- Salt & pepper (to taste)
- Lime juice, avocado, cilantro, Mexican cheese blend, tortilla strips, etc.
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion for 5-7 minutes until softened.
- Add bite-sized chicken pieces and cook until no longer pink.
- Stir in minced garlic and cook for another 30 seconds.
- Pour in chicken broth with white beans, green chilies, chili powder, cumin, oregano, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
- Microwave cream cheese for 30 seconds to soften; stir into the chili until fully incorporated.
- Adjust seasoning if needed and serve hot with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg