Ingredients and Weight:
- 1 tablespoon olive oil
- 1 medium onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 2 (15-ounce) cans of black beans, drained
- 2 (15-ounce) cans of corn, drained
- 1 (10-ounce) can of diced tomatoes with green chiles, undrained
- 1 pound cooked chicken, shredded
- 1 cup heavy cream
Preparation Time:
15 minutes
Cooking Time:
4 hours on low
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, chili powder, oregano, salt, and pepper and cook until fragrant, about 30 seconds more.
- Transfer the mixture to a 6-quart slow cooker. Stir in the chicken broth, black beans, corn, tomatoes with green chiles, and chicken.
- Cover and cook on low for 4 hours.
- Stir in the heavy cream and cook for 15 minutes longer. Serve hot.
Nutritional Information:
- Calories: 312
- Total Fat: 11g (17%)
- Saturated Fat: 4g (20%)
- Cholesterol: 75mg (25%)
- Sodium: 1005mg (42%)
- Total Carbohydrate: 38g (13%)
- Dietary Fiber: 9g (36%)
- Protein: 20g
Dish Characteristics:
- Creamy, flavorful, and comforting
- Easy to prepare and perfect for a crowd
- Versatile and can be customized with different ingredients
User Comments:
- "This chili is so delicious and easy to make. I will definitely be making it again."
- "I added a can of green chilies and it gave it a nice kick."
- "The perfect comfort food for a cold winter day."
- "I love the creamy twist on traditional chili."
- "This is a great recipe for a potluck or party."
Special Precautions and Tips:
- Use boneless, skinless chicken breasts or thighs.
- If you don't have heavy cream, you can substitute milk or half and half.
- To thicken the chili, add a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and cook for 5 minutes longer.
