This easy white chicken chili recipe is ideal for cool weather weeknight dinners. It's warm, flavorful, hearty, and ready in under an hour.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini 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
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
Salt to taste
Calories per Serving:
459 calories per serving (4 Servings Total)
Preparation
Cook the chicken, onion, and garlic in hot oil until the chicken is browned on both sides.
Cut the chicken into pieces, then return it to the Dutch oven.
Add the broth, beans, chiles, oregano, cumin, and cayenne pepper.
Simmer the mixture until the chicken is fully cooked.
Serve by dividing cilantro among bowls, ladling chili over it, and topping with cheese.
Cooking Instructions
Heat olive oil in a Dutch oven over medium heat. Add the chicken, onion, and garlic, and cook until the chicken is browned on both sides, about 5 minutes.
Transfer the chicken to a cutting board and cut it into 1-inch pieces.
Return the chicken pieces to the Dutch oven. Add the chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is fully cooked, 30 to 40 minutes.
Divide the cilantro among 4 bowls. Ladle the chili over the cilantro and top with shredded Monterey Jack cheese.
Season with salt to taste before serving.
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