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Easy White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 3 skinless, boneless chicken breast halves
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 1/4 cups chicken broth
- 3 (15 ounce) cans cannellini (white kidney) 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
- 1/4 cup chopped fresh cilantro, or to taste
- 1/2 cup shredded Monterey Jack cheese, or to taste
- salt to taste
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Instructions
- 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.
Source
Original recipe: View Original
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