White Chili

Name: White Chili
Ingredients: 2 lbs chicken breasts, organic, boneless, skinless, and cubed, and seasoned with salt and pepper; 2 tablespoons olive oil; 2 teaspoons garlic, chopped; 1 large onion, chopped; 1 jalapeno pepper, chopped (add more for more kick); 2 teaspoons oregano, dried; 1 teaspoon cumin; 2 teaspoons chili powder; 1 lime, juice from; salt and pepper; 2 (14 ounce) cans chicken broth, organic; 2 (14 1/2 ounce) cans diced tomatoes, organic; 1 (4 ounce) can green chilies, chopped; 1 (11 ounce) can cannellini beans, drained; monterey jack cheese, shredded; fresh cilantro, chopped

16 ingredients

6 steps

Ingredients

2 lbs chicken breasts, organic, boneless, skinless, and cubed, and seasoned with salt and pepper
2 tablespoons olive oil
2 teaspoons garlic, chopped
1 large onion, chopped
1 jalapeno pepper, chopped (add more for more kick)
2 teaspoons oregano, dried
1 teaspoon cumin
2 teaspoons chili powder
1 lime, juice from
salt and pepper
2 (14 ounce) cans chicken broth, organic
2 (14 1/2 ounce) cans diced tomatoes, organic
1 (4 ounce) can green chilies, chopped
1 (11 ounce) can cannellini beans, drained
monterey jack cheese, shredded
fresh cilantro, chopped

Directions

1

Brown cubed chicken breast in olive oil in large dutch oven; once beginning to brown, add garlic, onion, and jalapeno.
2

Cook until vegetables are tender; add oregano, cumin, lime juice, salt and pepper.
3

Add chicken broth, bring to a slight boil, and let liquid reduce.
4

Add tomatoes and chili peppers; lower to simmer and let cook for an hour (plus or minus).
5

When chili is close to desired consistency, add beans; cook about 5 to 10 more minutes.
6

Top with cheese and cilantro and serve.