Zutaten für Jason S White Chicken Chili
- Vegetable Oil
- 1 medium onion, chopped
- Garlic Cloves
- Jalapeno Peppers
- Green Chili Peppers
- Ground Cumin
- Dried Oregano
- Ground Cayenne Pepper
- 4 cups chicken broth
- Cooked Chicken Breasts
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- Monterey Jack Cheese
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Zubereitung von Jason S White Chicken Chili
- Heat 2 tablespoons of olive oil in a large (6-quart) saucepan over medium heat.
- Add 1 medium onion, chopped, and cook, stirring occasionally, until softened (about 5 minutes).
- Stir in 2 cloves garlic, minced; 1 jalapeño pepper, seeded and minced; 1 (4-ounce) can chopped green chiles; 1 tablespoon ground cumin; 1 teaspoon dried oregano; and 1/2 teaspoon cayenne pepper (or more, to taste).
- Cook and stir for 3 minutes, until fragrant.
- Pour in 4 cups of chicken broth and add 2 cups cooked chicken, shredded, and 2 (15-ounce) cans of cannellini beans, rinsed and drained.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
- Remove from heat and stir in 1 cup of shredded Monterey Jack cheese until melted and creamy.
- Serve warm, garnished with your favorite toppings (sour cream, avocado, cilantro, etc.). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
14g
Fat
29g
Carbs
17g
