Ingredients:
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 1 can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 4 cups chicken broth
- 1/2 cup sour cream
- Chopped fresh cilantro, for garnish
Instructions:
- In a large pot or Dutch oven, cook the chicken over medium-high heat until browned and cooked through.
- Add the onion and garlic, and cook until softened, about 5 minutes.
- Add the beans, green chilies, cumin, oregano, salt, pepper, and chicken broth, and stir to combine.
- Bring the chili to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the sour cream and cook for another 5 minutes.
- Serve hot with chopped fresh cilantro on top.