2 cups cooked shredded chicken
1 can (15 oz) cannellini beans
1 cup chicken broth
1 cup cream or half and half
1 can (4 oz) green chilies
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
Salt and pepper to taste
Fresh cilantro for garnish
In a large pot, heat a little oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
Add the shredded chicken to the pot, followed by the cannellini beans, green chilies, and chicken broth. Stir well to combine.
Season the mixture with cumin, salt, and pepper. Bring the chili to a gentle simmer.
Once simmering, reduce the heat and stir in the cream or half and half. Allow it to heat through for about 5 minutes, stirring occasionally.
Adjust seasonings if necessary, and if you prefer a thicker chili, let it simmer a little longer.
Serve hot, garnished with fresh cilantro and any additional toppings you like, such as sour cream or avocado.