Ingredients
Method
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the shredded chicken, diced green chilies, corn, and white beans. Mix well.
Pour in the chicken broth and bring to a gentle simmer.
Stir in the cumin, chili powder, and oregano. Let the mixture simmer for about 15 minutes, allowing flavors to meld.
Reduce the heat to low and stir in the heavy cream. Cook for an additional 5 minutes to heat through.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro and a wedge of lime on the side.
Prep Time: 10 min | Total Time: 35 min | Servings: 6
- Presentation Tips: Serve the chili in deep bowls, garnished with a sprinkle of fresh cilantro and a slice of lime on top for added color and flavor. Enjoy with warm crusty bread or tortilla chips on the side!