Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 can (15 oz) white beans, drained and rinsed
– 1 can (4 oz) diced green chilies
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– ½ teaspoon paprika
– 1 cup corn (frozen or canned)
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro for garnish
– Optional toppings: shredded cheese, avocado, sour cream
Equipment Needed
– Large pot or Dutch oven
– Cutting board
– Sharp knife
– Measuring cups and spoons
– Wooden spoon for stirring
– Ladle for serving
Step-by-Step Instructions
First, I start by dicing the onion and mincing the garlic to layer those delicious flavors into my chili. In my trusty large pot, I add a drizzle of olive oil over medium heat and let it warm up for a minute. Then, I toss in the onions and sauté them until they start to soften, which takes about 5 minutes. Next, I add the minced garlic and continue stirring until everything is fragrant. Once that wonderful aroma fills the kitchen, I add the chicken breasts right into the pot and season them with cumin, chili powder, salt, and pepper. (See the next page below to continue steps…)