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!
Prep Time::10 mins
Cook Time::40 mins
Total Time::50 mins
Servings::4
Ingredients
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1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste
Directions
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.
Dotdash Meredith Food Studios
Transfer chicken to a cutting board; cut into 1-inch pieces.
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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.
Dotdash Meredith Food Studios
Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese.
Dotdash Meredith Food Studios
Season with salt to serve.
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