Ingredients
Equipment
Method
Preparation Steps
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic and cook for 1 more minute until golden.
- Add chicken breast and chicken broth, then stir in cannellini beans, green chilies, cumin, oregano, chili powder, and cayenne pepper. Mix thoroughly and simmer.
- Cover the skillet and let the chicken cook for about 10 minutes. Shred the chicken with forks in the skillet.
- Reduce heat to low and stir in sour cream until fully incorporated. Let the mixture simmer for 2 more minutes.
- Warm tortillas in a dry skillet or microwave until pliable.
- Fill each tortilla with the chicken chili mixture, top with cheese and cilantro.
- Serve immediately with lime wedges on the side for squeezing.
Nutrition
Notes
For a quicker meal, use rotisserie chicken. Customize beans and toppings to fit personal taste.
