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!
White Chicken Chili
Course: UncategorizedServings
4
servingsPrep time
10
minutesCooking time
40
minutesCalories
466
kcalIngredients
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
3 (15 ounce) cans cannellini beans, rinsed and drained
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.
- Transfer chicken to a cutting board; cut into 1-inch pieces.
- 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.
- Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese.
- Season with salt to serve.