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White Chicken Chili
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Prep Time:
30 minutes
Total Time:
30 minutes
Upgrade your chili game with White Chicken Chili. Customize the heat level, enjoy a brighter, fresher flavor with broth, cilantro, and green chiles. A hearty dish with a less chunky consistency than traditional chili. Time to try something new with that chicken in your fridge!
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 3 cans (14 oz each) chicken broth
  • 2 cans (15 oz each) cannellini beans, drained
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • Dash ground red pepper (cayenne), if desired
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)
  • Chopped fresh cilantro, if desired
Instructions:
  • In a 4-quart saucepan or Dutch oven, heat oil over medium-high heat until sizzling. Add onion, garlic, and chicken, and stir until chicken is cooked through.
  • Combine all remaining ingredients, excluding the cheese and cilantro. Bring the mixture to a boil, then reduce the heat and simmer for 10 to 15 minutes to let the flavors meld together, stirring occasionally.
  • Ladle the chili into bowls and garnish with cheese and fresh cilantro.

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