Easy White Chicken Chili

Name: Easy White Chicken Chili
Ingredients: 1 tablespoon olive oil; 3 skinless, boneless chicken breast halves; 1 large onion, chopped; 2 cloves garlic, minced; 5 1/4 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; 1/4 cup chopped fresh cilantro, or to taste; 1/2 cup shredded Monterey Jack cheese, or to taste; salt to taste

13 ingredients

3 steps

Ingredients

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 1/4 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
1/4 cup chopped fresh cilantro, or to taste
1/2 cup shredded Monterey Jack cheese, or to taste
salt to taste

Directions

1

Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
2

Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
3

Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.