Quick White Chicken Chili

Jessi Leigh's Note:

If you're feeling a little lazy, just buy a store-bought deli rotisserie chicken and shred it. It's faster and easier than cutting up the chicken.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

White Chili

• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts (2lb , 6 cups chopped cooked chicken breast)
• 1 cup onion, chopped
• 2 teaspoons garlic, minced (6 cloves, crushed)
• 1 (4 ounce) can green chilies, chopped
• 1 teaspoon ground cumin
• 2 teaspoons ground cayenne pepper
• 2 teaspoons dried oregano
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cayenne pepper
• 3 (15 ounce) cans white beans, rinsed and drained, adding another can would be ok if you like a lot of beans
• 4 (14 1/2 ounce) cans chicken broth
• salt and pepper, to taste

Optional Garnishes

• 12 ounces monterey jack cheese or 12 ounces cheddar cheese, shredded
• sour cream
• avocado
• corn chips
• cornbread

Directions:

1. Heat the oil over medium-high heat in a Dutch oven or heavy stockpot. Add the chicken and onion and saute 5 minutes, until chicken is no longer pink.
2. Stir in the minced garlic, green chiles, cumin, oregano, cloves, and cayenne. Saute for 3 minutes to blend the flavors. Stir in the beans and the chicken broth and simmer 15 to 20 minutes. Season with salt to taste.
3. Serve in bowls topped with cheese and a dollop of sour cream.
4. Serve with corn bread, avocado, salsa, or corn chips.

Reviews

[Sydney Mike]

Did make a bit of an adjustment when putting this together ~ I used a little less than the teaspoon of cumin, & left out the 1/4 teaspoon of cayenne pepper! This was an unusual chili for us, but we did thoroughly enjoy it! Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block tag]