White Bean Chicken Chili
From bundling up by the fire to enjoying a nice warm meal or beverage, everyone is looking for ways to stay cozy as temperatures drop. If you’re in need of a new way to prepare a beloved classic, add this chicken and white bean chili rendition to your menu. With its easy prep and hearty texture, it’ll quickly become a winter favorite. Personalize with your go-to toppings like cilantro or sour cream, and prepare to send your taste buds into overdrive.
Cooks note: This is such a versatile recipe; add more chicken and cheese if desired, substitute mild green chiles for the jalapeños for a less spicy soup and use a store-bought rotisserie chicken (remove skin).
Heat oil in a large saucepan or dutch oven over medium-low heat.
Slowly cook and stir the onion until tender.
Mix in the garlic, jalapeño, green chili peppers, cumin, oregano and cayenne.
Continue to cook and stir the mixture until tender, about 3 minutes.
Mix in the chicken broth, chicken and white beans and simmer 15 minutes, stirring occasionally.
Remove from heat and slowly stir in the cheese until melted.
Ready in about 30 min. Makes 4 servings.
1 tbsp. olive oil
1 white onion, chopped
3 cloves garlic, crushed
1 (4 oz.) can diced jalapeño peppers
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground cayenne pepper
1 (4 oz.) can chopped green chili peppers
2 (14.5 oz.) cans chicken broth
“3 cups cooked skinless chicken breast
3 (15 oz.) cans white beans (cannellini)
1 cup shredded Monterey Jack cheese