I’ve been looking for a great white chili for a while now. So, when I came across this recipe online, it looked promising.
1 Tbs vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1-4 oz can chopped green chile peppers
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cayenne pepper
2-14.5 oz cans chicken broth
3 cups cooked chicken breast, chopped
3-15 oz cans cannellini beans
1 cup shredded monterey jack cheese
Heat the oil in dutch oven or large sauce pan over medium-low heat. Slowly cook the onion until tender. Mix in garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and beans. Simmer for 15 minutes, stirring occasionally.
Remove the chili from the heat and stir in cheese. Serve warm.
Is it a keeper?
This recipe was fantastic! It makes a big batch so I invited my parents over for dinner. Luckily it was a cold, early spring day — perfect for chili!
The best part about this recipe…it was ready in about 30 minutes! I knew I had wanted to try this recipe, so on the weekend, I had roasted the chicken breast, cubed it and stored it in the fridge. When I was ready to make the chili, all I had to do was add the chicken to the pot. It definitely helped make a crazy weeknight dinner, much easier!
I served it with extra cheese and sour cream on the side. Next time, I will also use fresh parsely to give it a little color. I also served a caesar salad on the side. Yum!
I will be making this recipe again and again. It was easy, fast and delicious! I might even try to make it in my slow cooker next time.
Please, check out some of the other great websites, blogs and recipe swaps that I’ve found. Their links are on the link tab above.