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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!

Ingredient:

  • 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

Recipe Direction :

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.