Let's make it
Method
A lighter, comforting chili with a creamy broth and a little zip from green chiles. It comes together in one pot and is especially good with lime and cilantro.
- Soften the aromaticsHeat olive oil in a pot over medium heat. Cook the onion for 5 minutes, then add garlic, cumin, and oregano for 1 minute.
- Start the brothPour in chicken stock. Add white beans and green chiles, then simmer for 12 minutes.
- Add the chickenStir in shredded chicken and simmer for 8 minutes, until heated through.
- Finish creamyLower the heat. Stir in cream and lime juice; warm gently without boiling. Season with salt.
- ServeLadle into bowls and finish with cilantro, jalapeño, and extra lime.
Kitchen noteMash a few spoonfuls of beans against the side of the pot before adding the cream for a naturally thicker broth.
