Description
This creamy chicken chili is perfect for warming up on a cold day!
Ingredients
Scale
- 1/2 small Yellow Onion (diced)
- 1 Tablespoon Olive Oil
- 3 cloves Garlic (finely minced or 1 Tablespoon Minced Garlic)
- 4 cups Chicken Broth
- 1 can (7 ounces) Diced Green Chilies
- 2 teaspoons Cumin
- 1/2 teaspoon Paprika
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Frozen Corn
- 2 cans (15 ounces) Cannellini Beans (drained)
- 2 cups Shredded Cooked Chicken
- 1 cup Heavy Cream
- 2 Tablespoons Cornstarch
- 1/4 cup Chopped Cilantro (divided)
- 1 Fresh Lime (juiced)
- 2 cups Monterey Jack Cheese (shredded for topping)
Instructions
- Heat the olive oil in a large stock pot or dutch oven over medium high heat.
- Add in the diced onions and sauté for 4-6 minutes until soft.
- Stir in the minced garlic and cook until you can start to smell the garlic.
- Stir in the chicken broth, green chilies, cumin, paprika, dried oregano, salt, pepper, corn, beans, and chicken.
- Bring the mixture to a boil.
- Cover, reduce the heat to medium-low, and simmer for 15-20 minutes.
- Remove the lid.
- In a small bowl, whisk together the cornstarch and heavy cream until combined.
- Stir in the lime juice, half of the chopped cilantro, and the heavy cream mixture.
- Heat for a few minutes until the cream is heated through and the chili has thickened.
- Serve topped with the remaining cilantro and shredded cheese.
Notes
- This chili can be spiced up by adding jalapeños or other peppers.
- Can be served with tortilla chips or bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg