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
- olive oil: 1 Tbsp
- skinless, boneless chicken breast halves: 3 piece
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- ¼ cups chicken broth: 5 piece
- cannellini beans: 3 cans (15 ounce cans, drained)
- green Chilis: 2 cans (4 ounce cans, chopped)
- oregano: 1 Tbsp (dried)
- ground cumin: 1 tsp
- pinches cayenne pepper: 2 piece (to taste)
- fresh cilantro: 0.25 cup (to taste, chopped)
- Monterey Jack cheese: 0.5 cup (to taste, shredded)
- salt: (to taste)
Metric Conversion
Stages of cooking
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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
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Transfer chicken to a cutting board; cut into 1-inch pieces. Dotdash Meredith Food Studios
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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
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Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Dotdash Meredith Food Studios
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Season with salt to serve. DOTDASH MEREDITH FOOD STUDIOS
