Scale

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 lb boneless skinless chicken breasts or thighs

1 tsp cumin

1/2 tsp chili powder

1/2 tsp paprika

Salt and black pepper, to taste

2 cans (15 oz each) white beans, drained and rinsed

1 can (4 oz) diced green chilies

3 cups chicken broth

1 cup heavy cream or half-and-half

For the tortilla strips:

2 corn tortillas, sliced into thin strips

Oil spray or 1 tbsp olive oil

Pinch of salt

Optional toppings:

Shredded cheese

Sour cream

Fresh cilantro

Lime wedges

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

2. Add onion and sauté until softened, then stir in garlic until fragrant.

3. Add chicken, cumin, chili powder, paprika, salt, and pepper.

4. Cook chicken for 4–5 minutes, turning to lightly brown.

5. Stir in white beans, green chilies, and chicken broth.

6. Bring to a simmer and cook for 15–20 minutes until chicken is cooked through.

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

8. Reduce heat and stir in heavy cream. Simmer gently for 5 minutes.

9. Meanwhile, air-fry or bake tortilla strips at 375°F (190°C) for 6–8 minutes until crispy.

10. Serve chili hot topped with crispy tortilla strips and desired toppings.

• Use rotisserie chicken for a shortcut.

• Adjust spice level with jalapeños or cayenne.

• Chili thickens as it sits—add broth when reheating.

Keywords: white chicken chili, creamy chicken chili, comfort food soup