Description
Discover the ultimate white chicken chili recipe that’s both delicious and simple to make. Learn how to create a hearty and flavorful dish that will satisfy your cravings.
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 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 (60 g) shredded Monterey Jack cheese, or to taste
- salt to taste
Instructions
- Warm up the olive oil in a large pot over medium heat. Sauté the chicken, onion, and garlic in the oil until the chicken is browned on both sides, approximately 5 minutes.
- Move the chicken to a cutting board and slice into 1-inch cubes.
- Place the chicken pieces back into the pot. Pour in the chicken broth, add the white kidney beans, chopped green chiles, oregano, cumin, and cayenne pepper. Allow the mixture to come to a gentle boil and cook until the chicken is fully cooked, about 30 to 40 minutes.
- Distribute the chopped cilantro evenly into 4 bowls. Spoon the chili into each bowl over the cilantro, then sprinkle with the shredded cheese.
- Add salt to taste before serving.
Notes
- For a healthier option, use low-sodium chicken broth to reduce overall sodium content.
- Adjust cayenne pepper amount to desired spiciness level.
- Customize toppings with ingredients like avocado, sour cream, or diced tomatoes.
