Ingredients
Equipment
Method
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and green bell pepper and cook for another 3-5 minutes, until slightly tender.
- Add the diced green chilies (undrained), cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, cannellini beans, and white beans. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in the heavy cream or half-and-half. Season with salt and pepper to taste. Heat through, but do not boil.
- Serve hot, topped with your favorite toppings such as shredded cheese, sour cream, avocado, cilantro, or tortilla chips.
Notes
For a spicier chili, add more cayenne pepper or a few dashes of your favorite hot sauce. Leftovers can be stored in the refrigerator for up to 3 days.