• 1 lb chicken breasts, cooked and shredded: Chicken is the heart of this chili, providing a tender, protein-rich base. If you have leftover chicken or a rotisserie chicken, they’ll work perfectly in this recipe.
• 1 can (15 oz) white beans, drained and rinsed: White beans, such as cannellini or Great Northern beans, add a creamy texture and mild flavor that blends seamlessly with the broth.
• 1 can (4 oz) diced green chilies: These chilies add a touch of heat and tang without overpowering the dish. They’re subtle but essential for that chili kick.
• 1 onion, diced: Onion provides a depth of flavor that builds a savory base for the chili.
• 3 cloves garlic, minced: Garlic infuses the broth with a warm, aromatic undertone.
• 4 cups chicken broth: A rich, savory broth helps tie all the ingredients together and keeps the chili light yet flavorful.
• 1 cup heavy cream: Heavy cream adds a luxurious thickness to the chili. You can substitute it with half-and-half for a lighter version.
• 1 tsp cumin: This earthy spice lends warmth and complexity to the chili.
• 1 tsp oregano: Oregano provides a slightly peppery, herbaceous note that complements the cumin.
• ½ tsp chili powder: Chili powder brings subtle heat and enhances the depth of the broth.
• Salt and pepper to taste: Seasonings that bring out the flavors of each ingredient.
• 1 tbsp olive oil: Used to sauté the onion and garlic, olive oil adds a base layer of flavor to the dish.

Optional toppings:

• Sour cream: Adds a tangy creaminess that perfectly balances the spices.
• Shredded cheese: Cheddar or Monterey Jack work wonderfully here for extra richness.
• Cilantro: Adds a fresh, bright note.
• Lime wedges: A squeeze of lime adds acidity, bringing a lovely contrast to the creamy chili.