White Bean Chicken Chili
Cynthia Glines
A very easy, great tasting chicken chili.
ingredients
- 2 tablespoons olive oil, divided
- 2 pounds boneless, skinless chicken breast, washed, patted dry
- 2 medium onions, peeled, chopped
- 4 cloves garlic, peeled, minced
- 1 can (8 oz) diced green chiles
- 1 1/2 teaspoons oregano
- 1/4 teaspoon cloves
- 1 teaspoon cayenne pepper, or to taste
- 3 tablespoons chile powder
- 1 teaspoon cumin
- 1/2 teaspoon white pepper
- 1 jar (48 ounces) Great Northern beans, undrained
- 6 cups fat-free, 1/3 less sodium chicken broth
- 4 cups chopped or sliced celery
- 2 cups shredded Monterey Jack cheese
- GARNISHES:
- Sour Cream
- Salsa
- Fresh chopped cilantro
directions
- 1
Heat the oil in a large stock pot over medium heat. Cut the chicken breast into 1/4 to 1/2 inch chunks. Add the chicken to the stock pot and brown. Remove the chicken from the pot. Add more oil if necessary. Add the onions and garlic and saute over medium heat 5 minutes or until the onions are softened. Add the chiles, oregano, cloves, cayenne pepper, chile powder cumin and white pepper. Stir to combine the spices.
- 2
Add the undrained beans, broth and celery. Add the browned chicken back to the pot.
- 3
Bring the chili to a boil, reduce the heat, cover and simmer 1 1/2 - 2 hours. Remove from the heat and stir in the shredded cheese until it melts. Serve garnished if desired.
notes
This one is my personal favorite chicken chili.
Source: Cynthia Glines
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