Ingredients
4
4 servings
- •1 tablespoon olive oil
- •3 skinless, boneless chicken breast halves
- •1 large onion, chopped
- •2 cloves garlic, minced
- •5.25 cups chicken broth
- •3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
- •2 (4 ounce) cans chopped green chiles
- •1 tablespoon dried oregano
- •1 teaspoon ground cumin
- •2 pinches cayenne pepper, or to taste
- •0.25 cup chopped fresh cilantro, or to taste
- •0.5 cup shredded Monterey Jack cheese, or to taste
- •salt to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides, about 5 minutes.
- Transfer chicken to a cutting board; cut into 1-inch pieces.
- Return chicken pieces to the Dutch oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 40 minutes.
- Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese.
- Season with salt to serve.
Nutritional Facts
Per 4 servings
- Calories: 466
- Carbohydrate: 53g
- Fat: 12g
- Fiber: 14g
- Protein: 35g
- Sugar: 5g
Related Recipes
Easy White Chili
White Chili I
Simple White Chicken Chili
Instant Pot® White Chicken Chili
One-Pot White Chicken Chili
Chicken and White Bean Chili
Creamy White Chili
White Chicken Chili
Slow-Cooked White Chili
Award Winning Chicken Chili
Spicy White Chili with Chicken
