Ingredients:
2 cups shredded rotisserie chicken
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) sweet corn, drained
4 cups chicken broth
1/2 cup sour cream
1 onion, chopped
2 garlic cloves, minced
1 green bell pepper, diced
1 can (4 oz) diced green chiles
1 tsp cumin
1 tsp chili powder
1/2 tsp dried oregano
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Directions:
Sauté the vegetables: In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, bell pepper, and garlic. Cook until the onion becomes translucent, about 5 minutes.
Add the broth and seasonings: Pour in the chicken broth, green chiles, cumin, chili powder, and oregano. Stir well and bring to a simmer.
Mix in the chicken, beans, and corn: Add the shredded chicken, white beans, and corn. Simmer for 10-15 minutes, allowing the flavors to meld.
Finish with sour cream: Stir in the sour cream to make the chili creamy and smooth. Adjust seasoning with salt and pepper to taste.
Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro, if desired. Enjoy with a side of tortilla chips or warm bread.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 320 kcal per serving
