White Chicken Chili

🧂 Ingredients

• 2 lb. boneless chicken breasts

  (I used 3-4 cups diced chicken)
• 1-2 tbsp. olive oil
• 1 medium onion

  chopped
• 4 cloves garlic

  minced
• 8 oz. can mild green chiles

  chopped, (two 4-ounce cans)
• 2 tsp. ground cumin
• 1 1/2 tsp. dried oregano
• 1/4 cup fresh cilantro

  chopped
• 1/4 tsp. ground cayenne pepper

  or more to taste
• 2 cans white cannellini beans

  rinsed and drained (white kidney beans)
• 3 cups chicken broth

  or use reserved stock from cooking off chicken
• 4 oz. can mushrooms

  drained
• 1 1/2 cups Monterey Jack cheese and Cheddar cheese

  grated
• 15 oz. can southwest whole kernel corn with poblano and red peppers

  drained
• 1 green onion

  chopped, for garnish, if desired
• 1 jalapeno pepper

  sliced, for garnish, if desired
• 1/2 cup cheddar and Monterey Jack cheese

  for garnish, if desired
• 1/2 cup sour cream

  for garnish, if desired

Instructions

• 1 Place chicken in a heavy large pot.
• 2 Add water to cover chicken.
• 3 Sprinkle with salt and pepper.
• 4 Bring to a simmer.
• 5 Cook until just tender, about 15 minutes.
• 6 Drain the chicken reserving the chicken stock.
• 7 Cool chicken, then cut into cubes.
• 8 Heat olive oil in same pot or Dutch oven.
• 9 Add onions and garlic and sauté until translucent, about 5 minutes.
• 10 Stir in green chiles, cumin, oregano, cilantro, and cayenne and sauté 2 minutes.
• 11 Add beans, mushrooms, corn and reserved chicken stock and bring to a boil.
• 12 Simmer for about 30 minutes.
• 13 Add chicken.
• 14 Season to taste with salt and pepper, if desired.
• 15 Reduce heat.
• 16 Add cheese.
• 17 Heat through.
• 18 Ladle chili into bowls.
• 19 Top with additional cheese, sour cream, green onions and/or jalapeno pepper
  slices, if desired.

Nutrition Info