White Chicken Chili
2946 days ago
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There's a chill in the air and it's time to start enjoying heartier dishes like soups, stews and chilies. I decided the cooler temperatures warranted this White Chicken Chili recipe.
This version is spicy, but tasty. I suggest you start with 1 teaspoon or less of the cayenne pepper and then add more to taste. The 1-1/2 teaspoons were a little much for my taste and probably wouldn't set well with anyone who doesn't like spicy food.
A couple of serving suggestions is to top each serving with tortilla strips before adding the cheese and jalapeno, or serve in a bread bowl. Tear off pieces of the bread bowl and use them like a spoon to scoop up the chili.
Ingredients
- 1 pound boneless, skinless chicken breasts, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cans (14 ounces each) chicken broth
- 1 can (4 ounces) chopped green chilies
- 1 - 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 to 1-1/2 teaspoons cayenne pepper
- 3 cans (141/2 ounces each) great northern beans, drained, divided
- 1 cup shredded Monterey Jack cheese
- Chopped jalapeno pepper, optional
Directions
- In a Dutch oven, over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer.
- Stir in broth, chilies, cumin, oregano and cayenne, bring to a boil. Reduce heat to low.
- Put one can of beans in a bowl and mash with a Potato Masher until smooth. Add to pan. Add remaining 2 cans of beans to saucepan. Simmer 20 to 30 minutes or until chicken is cooked through and onions are tender.
- Ladle into bowls and top with shredded cheese and jalapeno pepper.
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