1 lb boneless, skinless chicken breast
1 can (15 oz) white beans (cannellini or great northern)
1 can (4 oz) diced green chilies
4 cups chicken broth
1 cup corn (frozen or canned)
1 tsp cumin
1 tsp garlic powder
Salt and pepper, to taste
Optional toppings: avocado, cilantro, shredded cheese
Prep the Chicken: If using raw chicken, cut it into bite-sized pieces. If you’re using rotisserie chicken, shred the meat from the bones and set aside.
Sauté the Aromatics: In a large pot, heat a bit of oil over medium heat. If you’re using fresh garlic, sauté it for about 30 seconds until fragrant. Then, add the onions, cooking until they’re translucent.
Add the Chicken: If using raw chicken, add the pieces to the pot and cook until no longer pink, about 5-7 minutes.
Mix in Ingredients: Stir in the green chilies, chicken broth, white beans, corn, cumin, and garlic powder. If you’re using leftover chicken, add it now as well.
Season: Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer: Cover the pot and let it simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld properly. If it becomes too thick, add a bit more broth or water.
Final Touches: Taste your chili and adjust seasonings as desired. If you love spice, this is a good time to add some cayenne pepper.
Serve: Ladle into bowls and top with your favorite toppings such as avocado, shredded cheese, or chopped cilantro.
