Easy White Chicken Chili
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
- 1 tablespoon olive oil
- 3 skinless boneless chicken breast halves
- 1 large onion chopped
- 2 cloves garlic minced
- 5 ¼ cups chicken broth
- 15 ounce cans cannellini beans rinsed and drained
- 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
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.