White Chili
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 907.18 g chicken breasts, organic, boneless, skinless, and cubed, and seasoned with salt and pepper
- 29.58 ml olive oil
- 9.85 ml garlic, chopped
- 1 large onion, chopped
- 1 jalapeno pepper, chopped (add more for more kick)
- 9.85 ml oregano, dried
- 4.92 ml cumin
- 9.85 ml chili powder
- 1 lime, juice from
- salt and pepper
- 2 (793.78 g) can chicken broth, organic
- 2 (822.13 g) can diced tomatoes, organic
- 113.39 g can green chilies, chopped
- 311.84 g can cannellini beans, drained
- monterey jack cheese, shredded
- fresh cilantro, chopped
directions
- Brown cubed chicken breast in olive oil in large dutch oven; once beginning to brown, add garlic, onion, and jalapeno. Cook until vegetables are tender; add oregano, cumin, lime juice, salt and pepper.
- Add chicken broth, bring to a slight boil, and let liquid reduce. Add tomatoes and chili peppers; lower to simmer and let cook for an hour (plus or minus). When chili is close to desired consistency, add beans; cook about 5 to 10 more minutes.
- Top with cheese and cilantro and serve.
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