This shredded chicken chili is quick and simple. It's a light chili with a subtle kick--perfect for a cold day! Serve topped with crushed tortilla chips, Monterey Jack cheese, and sour cream.
Ingredients
- 1 tablespoon olive oil
- 1 large onion , chopped
- 2 cloves garlic , minced
- 2 teaspoons ground cumin
- 2 cups chicken broth
- 4 cups shredded cooked chicken
- 3 cans great northern beans , 15 ounce
- 1 can chopped green chiles , 4 ounce
- 0.5 teaspoons dried oregano
- 0.25 teaspoons salt
- 0.25 teaspoons cayenne pepper
Instructions
-
1
Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.
-
2
Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.
Nutrition Facts
Per serving
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