This white chicken chili has a wonderful flavor and is especially good for a quick and hearty meal on a cold winter day. This recipe was given to me by a good friend and co-worker. It is the best!
Ingredients
- 1 tablespoon olive oil
- 3 skinless , boneless chicken breast halves
- 1 large onion , chopped
- 2 cloves garlic , minced
- 5.25 cups chicken broth
- 3 cans cannellini beans , 15 ounce
- 2 cans chopped green chiles , 4 ounce
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 2 pinches cayenne pepper , or to taste
- 0.25 cups chopped fresh cilantro , or to taste
- 0.5 cups shredded Monterey Jack cheese , or to taste
- salt to taste
Instructions
-
1
Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides, about 5 minutes.
-
2
Transfer chicken to a cutting board; cut into 1-inch pieces.
-
3
Return chicken pieces to the Dutch oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 40 minutes.
-
4
Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese.
-
5
Season with salt to serve.
Nutrition Facts
Per serving
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