Creamy White Chicken Chili

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the chicken breasts, white beans, chicken broth, diced green chiles, ground cumin, ground coriander, salt, and black pepper.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

Stir in the heavy cream and let the chili simmer for an additional 5 minutes until heated through.

Taste and adjust seasonings with more salt and pepper if necessary.