White Chicken Chili

5 minutes
Prep time

10 minutes
Cook time

1115 cal.
Per serving

Ingredients for 1

1/4

Rotisserie chicken

1.5 cups

Chicken broth

2 tbsp

Green chiles (canned)

1/2 tsp

Cumin (ground)

1/4

Yellow onion

1/2 cup

Cannellini beans (cooked)

1/2 cup

Corn (canned)

2 tbsp

Heavy cream

optional

2 tbsp

Cheddar (shredded)

optional

1 tbsp

Cilantro (fresh)

Pot (large), Stovetop, Knife

Step 1
Peel & dice the onion.
Step 2
Shred chicken into bite sized pieces and set aside.
Step 3
Heat a pot on medium heat with a drizzle of olive oil. Cook onions for 2 minutes until softened.
Step 4
Add cannellini beans (drained & rinsed), cumin & a pinch of salt to the pot and mix to combine. Then add the chicken broth & bring to a boil, about 5 minutes.
Step 5
Lower the heat to a simmer. Lightly mash some of the beans with a fork or potato masher.
Step 6
Add corn, green chiles & chicken into the pot. Stir to combine & bring back to a simmer, about 3 minutes.
Step 7
Remove the pot from the heat. While stirring slowly pour in the heavy cream.
Step 8
Serve chili topped with cheddar cheese & cilantro (both optional)