White Chicken Chili
Ingredients
- 1 Tbsp. Extra-Virgin Olive Oil
- 1 Small Yellow Onion, Diced
- 1 Jalapeño, Seeded And Minced
- 2 Cloves Garlic, Minced
- 1/2 Tsp. Oregano
- 1/2 Tsp. Ground Cumin
- 2 (4.5 Oz.) Cans Green Chilies
- 3 Boneless Skinless Chicken Breasts, Cut Into Thirds
- 5 C. Low-Sodium Chicken Broth
- Kosher Salt
- Freshly Ground Black Pepper
- 2 (15 Oz.) Cans White Beans, Drained And Rinsed
- 1 1/2 C. Frozen Corn
- 1/2 C. Sour Cream
- Freshly Chopped Cilantro, For Garnish
- 1/4 C. Shredded Monterey Jack
- 1/4 C. Crushed Tortilla Chips
Directions
- In A Large Pot, Over Medium Heat, Heat Oil. Add Onion And Jalapeño And Cook Until Soft, About 5 Minutes. Add Garlic, Oregano, And Cumin And Cook Until Fragrant, 1 Minute. Add Green Chilis, Chicken, And Broth And Season With Salt And Pepper. Bring To A Boil, Then Reduce Heat And Simmer, Covered, 10 To 12 Minutes, Until Chicken Is Tender And Cooked Through.
- Transfer Chicken To A Plate And Shred With Two Forks. Return To Pot And Add White Beans And Corn. Bring To A Simmer And Let Cook, 10 Minutes. Turn Off Heat And Stir In Sour Cream.
- Ladle Chili Into Bowls And Garnish With Cilantro, Cheese, And Chips Before Serving.
- This Recipe adapted from >>>> Click Here