2 cups cooked chicken, shredded
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cans (15 oz) white beans, drained and rinsed
1 can (4 oz) diced green chiles
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1/2 cup heavy cream or Greek yogurt
Cilantro for garnish
Heat oil: In a large pot over medium heat, add the olive oil.
Sauté vegetables: Add diced onion and sauté until they become translucent, about 5 minutes. Add garlic and sauté for another minute, stirring frequently to avoid burning.
Add spices: Stir in ground cumin and chili powder, cooking for another minute to bloom the spices, which enhances their flavor.
Combine beans and broth: Add in the white beans and chicken broth, bringing the mixture to a low simmer.
Stir in chicken and chiles: Fold in shredded chicken and diced green chiles. Let simmer for 15-20 minutes, allowing the flavors to meld.
Add cream: Finally, stir in the heavy cream or Greek yogurt, adjusting the seasoning with salt and pepper to taste.
Serve: Ladle into bowls and garnish with chopped cilantro before serving.