Ingredients for Best Ever White Chili
- Ground Cumin
- Dried Oregano
- Fresh Cilantro
- Cayenne Pepper
- 2 tablespoons olive oil
- Boneless Skinless Chicken Breast Halves
- Onion
- Minced Garlic Cloves
- Chicken Broth
- Green Chili
- White Beans
- Jalapeno Jack Cheese
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How to Make Best Ever White Chili
- Cube 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces.
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until golden brown, about 5-7 minutes. Remove chicken from pot and set aside.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the pot. Sauté until softened, about 3-5 minutes.
- Stir in 2 teaspoons cumin, 1 teaspoon chili powder, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), and 1/4 teaspoon salt. Cook for 30 seconds, stirring constantly.
- Add 1 (15-ounce) can of cannellini beans (rinsed and drained), 4 cups chicken broth, 1 (4-ounce) can diced green chilies (undrained), and the cooked chicken to the pot.
- Bring to a simmer, then reduce heat to low and cook for 15 minutes, or until chicken is cooked through and flavors have melded.
- Reduce heat to low and stir in 1 cup shredded Monterey Jack cheese.
- Stir until cheese is melted and the chili is creamy and well blended.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with sour cream, chopped cilantro, crushed tortilla chips, and/or a slice of crusty bread.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
7g
Fat
41g
Carbs
6g
