15 White Chicken Chili Recipes That Win Cook-Offs

Did you know that white chicken chili can be a serious contender in cooking competitions, often winning hearts and trophies alike? In this blog, we’ll explore 15 mouthwatering white chicken chili recipes that are perfect for your next cook-off, guaranteed to impress judges and guests. Get ready to elevate your chili game with these champion-worthy recipes that blend flavor, creativity, and a sprinkle of victory!

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Champion’s White Chicken Chili

Champion’s White Chicken Chili is a hearty and flavorful dish that beautifully combines tender chicken, creamy beans, and zesty spices for a perfect warm meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups chicken broth
• 1 cup frozen corn
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

2. Stir in the minced garlic, cumin, chili powder, and smoked paprika, cooking for about 1 minute until fragrant.

3. Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce heat and let simmer for 20 minutes until the chicken is cooked through.

4. Remove the chicken, shred it with two forks, and return it to the pot.

5. Add the white beans, corn, sour cream, and half of the cheese. Stir well to combine and heat through.

6. Season with salt and pepper to taste, then garnish with cilantro and the remaining cheese before serving.

Tips:

• For extra flavor, try adding a squeeze of lime juice before serving.
• Top with avocado slices or tortilla strips for added texture and taste.
• This chili can be made ahead of time and freezes well for up to 3 months.

Trophy-Worthy White Chicken Chili

This Trophy-Worthy White Chicken Chili combines tender chicken, creamy beans, and zesty spices for a comforting dish that will impress any crowd.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 cans (15 ounces each) white beans, drained and rinsed
• 4 cups chicken broth
• 1 can (4 ounces) diced green chilies
• 1 cup frozen corn
• 1/2 cup sour cream
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and add the diced onion; sauté until softened, about 5 minutes.

2. Add the garlic, cumin, smoked paprika, and cayenne pepper; cook for another minute until fragrant.

3. Place the chicken breasts in the pot and pour in the chicken broth; bring to a boil.

4. Reduce heat and let the chicken simmer for about 20 minutes, or until cooked through.

5. Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.

6. Stir in the white beans, diced green chilies, and corn; let cook for another 5 minutes.

7. Remove from heat and mix in the sour cream and shredded cheese until melted and smooth.

8. Serve hot, garnished with fresh cilantro.

Tips:

• For extra flavor, marinate the chicken in spices for 30 minutes before cooking.
• This chili works great as a meal prep option; store leftovers in the fridge for up to 4 days.
• Top with additional cheese, avocado, or jalapeños for added texture and flavor.

Ultimate White Chicken Chili Showdown

This Ultimate White Chicken Chili Showdown is special for its creamy texture, zesty flavors, and a delightful hint of spice that will warm your heart.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 3 cans (15 oz each) white beans, drained and rinsed
• 4 cups chicken broth
• 1 can (4 oz) diced green chilies
• 1 cup corn, frozen or canned
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Fresh cilantro for garnish

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2. Stir in the minced garlic, cumin, chili powder, and smoked paprika, cooking for another minute until fragrant.

3. Add the chicken breasts to the pot, followed by the white beans, chicken broth, green chilies, and corn. Bring to a boil.

4. Reduce the heat and let simmer for about 20 minutes, or until the chicken is cooked through.

5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

6. Stir in the sour cream and shredded cheese until melted and combined. Season with salt and pepper to taste.

7. Serve hot, garnished with fresh cilantro.

Tips:

• For extra creaminess, add a splash of heavy cream before serving.
• Make it spicier by adding diced jalapeños or a pinch of cayenne pepper.
• This chili can be made in advance and tastes even better the next day!
• Serve with tortilla chips or cornbread for a complete meal.

Award-Winning White Chicken Chili Delight

This Award-Winning White Chicken Chili Delight features a perfect blend of creamy textures and zesty spices, making it a favorite for any occasion.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 4 cups chicken broth
• 1 cup corn kernels (fresh or frozen)
• 1 cup heavy cream
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, sauté the chopped onion and minced garlic over medium heat until onion is translucent.

2. Add the chicken breasts to the pot and cook until lightly browned on all sides.

3. Stir in the cumin, paprika, and chili powder, cooking for an additional minute to release the flavors.

4. Pour in the chicken broth, and add the white beans and diced green chiles. Bring to a boil.

5. Reduce heat and let it simmer for about 20 minutes until the chicken is fully cooked.

6. Remove the chicken, shred it, and then return it to the pot along with the corn and heavy cream.

7. Simmer for an additional 5 minutes, then stir in the fresh cilantro and season with salt and pepper to taste.

8. Serve hot, garnished with extra cilantro or your choice of toppings.

Tips:

• For extra creaminess, you can add more heavy cream or a dollop of sour cream when serving.
• Feel free to adjust the spice levels by adding more chili powder or using hotter green chiles.
• This chili freezes well, so consider making a double batch for easy meals later!

Golden Spoon White Chicken Chili

This Golden Spoon White Chicken Chili is special for its creamy texture and a harmonious blend of spices, making it a comforting dish that warms the soul.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked shredded chicken
• 3 cans (15 oz each) white beans, drained and rinsed
• 4 cups chicken broth
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the diced onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper; cook for an additional minute until fragrant.

4. Add the shredded chicken, white beans, and chicken broth; bring to a boil.

5. Reduce heat and let it simmer for 20 minutes, stirring occasionally.

6. Remove from heat and stir in the sour cream, Monterey Jack cheese, cilantro, and lime juice until well combined.

Tips:

• For added heat, consider adding diced jalapeños or a splash of hot sauce.
• This chili can be made ahead of time and stored in the refrigerator for up to three days.
• It also freezes well, making it perfect for meal prep or busy nights.

Contest-Ready Creamy White Chicken Chili

Introducing a comforting bowl of Contest-Ready Creamy White Chicken Chili, where the blend of tender chicken, creamy beans, and zesty green chilies create a delightful flavor explosion.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) white beans, drained and rinsed
• 2 cups chicken broth
• 1 can (4 oz) diced green chilies
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.

2. Stir in the garlic and cook for an additional minute until fragrant.

3. Add the chicken breasts, white beans, chicken broth, diced green chilies, cumin, chili powder, and salt and pepper to taste.

4. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, or until the chicken is cooked through.

5. Remove the chicken, shred it, and return it to the pot.

6. Stir in the heavy cream and shredded cheese until melted and well combined. Simmer for an additional 5 minutes.

7. Serve hot, garnished with chopped fresh cilantro.

Tips:

• For added spice, include a diced jalapeño when sautéing onions and garlic.
• Make it ahead of time; the flavors deepen as it sits!
• Use rotisserie chicken for a quicker preparation.
• Substitute with sour cream for a tangy twist.

Hearty White Chicken Chili for the Win

This Hearty White Chicken Chili is special for its creamy texture and robust blend of spices that create a warm, comforting dish perfect for any occasion.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 3 cups shredded cooked chicken
• 2 cans (15 ounces each) white beans, drained and rinsed
• 4 cups chicken broth
• 1 can (4 ounces) diced green chilies
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped cilantro for garnish
• Shredded cheese for serving

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the diced onion and sauté until softened, about 5 minutes.

3. Stir in the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper, cooking for an additional 1-2 minutes until fragrant.

4. Add the shredded chicken, white beans, chicken broth, and green chilies to the pot, stirring to combine.

5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

6. Stir in the heavy cream and season with salt and pepper to taste before serving.

7. Serve hot, garnished with chopped cilantro and shredded cheese.

Tips:

• For extra flavor, use rotisserie chicken.
• Adjust the spice level by adding more or less cayenne pepper.
• This chili can be made ahead of time and tastes even better the next day.
• Top with avocado slices for added creaminess.

Best in Show White Chicken Chili

This Best in Show White Chicken Chili is a delightful blend of tender chicken, creamy beans, and zesty spices that create a comforting dish perfect for any occasion.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 ounces each) white beans, rinsed and drained
• 4 cups chicken broth
• 1 can (4 ounces) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup corn kernels, fresh or frozen
• 1 cup heavy cream
• ¼ cup fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the diced chicken and cook until browned, about 6-8 minutes.

3. Stir in the onion and garlic, cooking until the onion is translucent, about 5 minutes.

4. Add the white beans, chicken broth, diced green chilies, cumin, chili powder, salt, and black pepper. Bring to a simmer.

5. Stir in the corn kernels and simmer for an additional 10 minutes.

6. Remove the pot from heat and stir in the heavy cream.

7. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Tips:

• For added flavor, consider marinating the chicken overnight in lime juice and spices.
• Feel free to substitute the heavy cream with a lighter option, such as half-and-half or coconut milk.
• This chili can be made ahead of time and freezes well for up to three months.

Victory Lap White Chicken Chili

This Victory Lap White Chicken Chili is a delightful blend of creamy textures and spicy flavors that will warm your soul and satisfy your cravings.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans white beans, rinsed and drained
• 1 can diced green chilies
• 2 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the chicken breasts and cook for about 5-7 minutes until browned. Remove and set aside.

3. In the same pot, add the diced onion and garlic, sautéing until the onion is translucent.

4. Shred the cooked chicken and return it to the pot along with the white beans, green chilies, chicken broth, cumin, chili powder, and oregano.

5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

6. Stir in the sour cream and shredded cheese until melted and well combined.

7. Serve hot, garnished with fresh cilantro.

Tips:

• For added heat, include some diced jalapeños or a dash of hot sauce.
• Serve with tortilla chips or cornbread for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Blue Ribbon White Chicken Chili Recipe

This Blue Ribbon White Chicken Chili Recipe stands out with its creamy texture and a perfect blend of spices that create a comforting and flavorful dish.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups cooked, shredded chicken
• 4 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.

2. Stir in the minced garlic, cumin, paprika, and cayenne pepper, cooking for another minute until fragrant.

3. Add the shredded chicken, chicken broth, white beans, and corn to the pot. Bring the mixture to a boil.

4. Reduce heat and let it simmer for 20 minutes, stirring occasionally.

5. Remove from heat and stir in the sour cream and shredded cheese until well combined.

6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Tips:

• For added flavor, consider roasting the chicken beforehand.
• Feel free to customize with additional spices or vegetables.
• This chili freezes well; store in airtight containers for later use.
• Serve with tortilla chips or cornbread for a complete meal.

Grand Prize White Chicken Chili

This Grand Prize White Chicken Chili is special for its creamy texture, zesty flavors, and hearty ingredients that come together to create a comforting dish perfect for any occasion.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 can (4 oz) diced green chilies
• 1 cup corn, frozen or canned
• 1 cup heavy cream
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 cup shredded Monterey Jack cheese (optional for serving)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and add the diced onion, cooking until softened, about 5 minutes.

2. Stir in the minced garlic, cumin, oregano, and cayenne pepper, cooking for an additional minute until fragrant.

3. Add the chicken breasts to the pot and pour in the chicken broth, bringing the mixture to a boil.

4. Reduce heat to a simmer and cook for about 20 minutes, or until chicken is cooked through.

5. Remove the chicken from the pot, shred it with two forks, and return it to the chili.

6. Add the white beans, diced green chilies, and corn to the pot, stirring to combine.

7. Stir in the heavy cream, letting the chili heat through for an additional 5 minutes.

8. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro and cheese if desired.

Tips:

• For added depth, consider using smoked paprika in place of regular paprika.
• This chili can be made ahead of time and reheated, flavors often improve after a day.
• Feel free to customize with your favorite toppings like avocado or sour cream.

Rival-Defeating White Chicken Chili

This Rival-Defeating White Chicken Chili is special for its creamy texture, zesty spices, and a satisfying blend of flavors that create a warmth perfect for any gathering.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 4 cups chicken broth
• 2 cans (15 oz each) great northern beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Chopped cilantro for garnish
• Juice of 1 lime

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and add the diced onion, cooking until translucent, about 5 minutes.

2. Add the minced garlic, cumin, chili powder, and smoked paprika; sauté for another minute until fragrant.

3. Place the chicken breasts in the pot and pour in the chicken broth, bringing the mixture to a simmer.

4. Cover and cook the chicken until fully cooked, about 15-20 minutes, then remove the chicken and shred it.

5. Return the shredded chicken to the pot, along with the great northern beans, diced green chiles, and heavy cream.

6. Stir in the Monterey Jack cheese and allow the chili to heat through, seasoning with salt and pepper to taste.

7. Finish with lime juice and garnish with chopped cilantro before serving.

Tips:

• For added heat, incorporate some diced jalapeños when sautéing the onions.
• This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
• Serve with tortilla chips or cornbread for a delicious side.

Epic White Chicken Chili Challenge

This Epic White Chicken Chili is special for its creamy texture and a delightful blend of spices that perfectly complement the tender chicken and earthy beans.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and sauté the onion until translucent.

2. Add the garlic and cook for another minute until fragrant.

3. Stir in the shredded chicken, white beans, corn, cumin, chili powder, salt, and black pepper.

4. Pour in the chicken broth and bring the mixture to a simmer.

5. Reduce the heat and let it cook for about 20 minutes, stirring occasionally.

6. Stir in the heavy cream and let the chili simmer for an additional 5 minutes.

7. Serve the chili hot, topped with shredded cheese, cilantro, and a squeeze of lime juice.

Tips:

• For added heat, consider tossing in some diced jalapeños or a dash of cayenne pepper.
• This chili freezes well; make a double batch for a quick meal later.
• Feel free to replace shredded chicken with turkey or even a vegetarian substitute such as cauliflower.

Judge’s Favorite White Chicken Chili

This Judge’s Favorite White Chicken Chili is celebrated for its creamy texture, zesty flavors, and a delightful combination of spices that make it a comforting and satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 2 cups cooked, shredded chicken
• 1 cup frozen corn
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2. Stir in the minced garlic, ground cumin, chili powder, and cayenne pepper, cooking for an additional 1-2 minutes until fragrant.

3. Pour in the chicken broth and bring to a simmer.

4. Add the white beans, shredded chicken, and corn, stirring well to combine. Simmer for about 15 minutes.

5. Stir in the sour cream and half of the shredded cheese, continuing to cook until the cheese has melted and the chili is warmed through.

6. Season with salt and pepper to taste, then remove from heat.

7. Serve the chili hot, garnished with the remaining cheese and chopped cilantro.

Tips:

• For extra creaminess, blend a portion of the white beans with some broth and mix it back into the chili.
• Feel free to customize with additional toppings such as avocado, jalapeños, or lime wedges.
• This chili freezes well; make a double batch to enjoy later.

Winning Heart White Chicken Chili

Winning Heart White Chicken Chili is a comforting dish that combines tender chicken, creamy beans, and zesty flavors, making it a perfect crowd-pleaser.

Ingredients:

• 1 pound chicken breast, cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans white beans, drained and rinsed
• 1 can green chilies, chopped
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup heavy cream
• 1/2 cup cilantro, chopped (for garnish)
• 1 cup shredded cheese (for garnish)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent.

2. Add the minced garlic and cook for an additional minute until fragrant.

3. Stir in the cooked shredded chicken, white beans, green chilies, chicken broth, cumin, oregano, salt, black pepper, and cayenne pepper (if using).

4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.

5. After simmering, stir in the heavy cream and let cook for an additional 5 minutes, stirring occasionally.

6. Serve hot, garnished with chopped cilantro and shredded cheese.

Tips:

• For extra flavor, consider adding a splash of lime juice before serving.
• You can use rotisserie chicken to save time on cooking the chicken.
• This chili also freezes well; store in airtight containers for up to 3 months.