White Chicken Chili
Cooler days always make us think of chili. This recipe feels like fall, but it’s a fresh take, with chicken, white beans and green chiles.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1½ pounds boneless, skinless chicken breasts
- 2 cans (15 oz.) white beans, drained and rinsed
- 1 can (4 oz.) diced green chiles
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 oz. cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- Juice of 1 lime
Directions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds.
- Add chicken, beans, green chiles, chicken broth, cumin, oregano, chili powder, salt and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the chicken is cooked through.
- Remove chicken from the pot and shred with two forks. Return it to the pot.
- Stir in cream cheese until melted and smooth. Add Monterey Jack and stir until melted. Stir in lime juice.
- Serve with your favorite toppings, such as avocado, cilantro, sliced jalapeños, tortilla strips, shredded cheese or sour cream.
October Tip: For a thicker chili, mash about ½ cup of the beans before adding them to the pot. It gives the chili a creamy texture without adding more dairy.