Can I use canned chicken for this recipe?

Yes, you can use canned chicken for convenience, but freshly cooked and shredded chicken will provide better flavor and texture in your chili.

How do I store leftover chili?

Store the leftover chili in airtight containers in the fridge for up to four days, or freeze it for up to three months.

Absolutely! Substitute shredded chicken with extra vegetables like zucchini or bell peppers, and replace chicken broth with vegetable broth.

Add fresh herbs like oregano or toppings such as avocado, lime, or diced jalapeños to enhance the flavor of your chili.

This chili is mildly spiced. You can adjust the heat by controlling the amount of chili powder or adding diced fresh jalapeños.

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In a large pot, heat the olive oil over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant.
Stir in cumin and chili powder, cooking for an additional minute.
Add shredded chicken, white beans, and chicken broth. Stir well and bring to a gentle simmer. Cook for 20 minutes.
Stir in heavy cream or sour cream, adjusting seasoning with salt and pepper. Serve hot, garnished with chopped cilantro.

For a lower-calorie option, substitute Greek yogurt for heavy cream. Consider adding jalapeños for a spicy kick.