Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped, for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in cooked shredded chicken, chicken broth, white beans, diced green chilies, and spices. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Lower the heat, stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro.
Notes
- For added flavor, sauté minced jalapeños with the onions for a spicy kick.
- You can substitute heavy cream with coconut milk for dairy-free options.
- Serve with avocado slices or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg