Description
Discover how to make a delicious Easy White Chicken Chili with this simple recipe. Perfect for cozy nights in, this flavorful dish is a must-try!
Ingredients
- 1 tablespoon (15 ml) olive oil
- 3 skinless, boneless chicken breast halves
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 cups (1200 ml) (1.2 liters) chicken broth
- 3 (15 ounce (425 g)) cans cannellini (white kidney) beans, rinsed and drained
- 2 (4 ounce (113 g)) cans chopped green chiles
- 1 tablespoon (15 ml) dried oregano
- 1 teaspoon (5 ml) ground cumin
- 2 pinches cayenne pepper, or to taste
- 1/4 cup (60 ml) chopped fresh cilantro, or to taste
- 1/2 cup (120 g) shredded Monterey Jack cheese, or to taste
- salt to taste
Instructions
- Warm the olive oil in a Dutch oven on medium heat. Sauté the chicken, onion, and garlic in the heated oil until the chicken is golden on both sides, approximately 5 minutes.
- Move the chicken onto a cutting board and chop it into 1-inch chunks.
- Place the chicken chunks back into the Dutch oven. Pour in the chicken broth, add the cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Allow the concoction to simmer and cook until the chicken is fully cooked, about 30 to 40 minutes.
- Evenly distribute the cilantro into 4 bowls. Spoon the chili over the cilantro and sprinkle with cheese.
- Add salt to taste before serving.
Notes
- For a lighter option, consider using lean chicken breast tenderloins instead of whole chicken breast halves.
- To add extra flavor, try using fire-roasted green chiles instead of regular chopped green chiles.
- Customize the heat level by adjusting the amount of cayenne pepper to suit your taste preference.
