White Chicken Chili

 Skip your standard recipe, white chili is totally worth your while. Made with chicken, white beans and broth, this version is amenable to whatever heat level (or lack thereof) that you desire, and it’s plenty hearty, though its consistency is less chunky than red chile. What really defines this recipe is its brighter, fresher flavor, which is due to the use of broth, a garnish of cilantro and inclusion of green chiles. Contrary to what you might imagine, green chiles are not hot. They’re just delicious. So if you’ve got a package of chicken on hand, why not give this a try? 



Ingredients

  • 1
    tablespoon vegetable oil
  • 1
    large onion, chopped (1 cup)
  • 2
    cloves garlic, finely chopped
  • 1
    lb boneless skinless chicken breasts, cut into bite-size pieces
  • 3
    cans (14 oz each) chicken broth
  • 2
    cans (15 oz each) cannellini beans, drained
  • 2
    cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
  • 1
    teaspoon dried oregano leaves
  • 1/2
    teaspoon ground cumin
  • Dash ground red pepper (cayenne), if desired
  • 1 1/2
    cups shredded Monterey Jack cheese (6 oz)
  • Chopped fresh cilantro, if desired

Steps

1 In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.

2 Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.

3 To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.

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