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 , 15 ounce
• 2 , 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. 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. 2 Transfer chicken to a cutting board; cut into 1-inch pieces.
3. 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. 4 Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese.
5. 5 Season with salt to serve.

Nutrition per serving