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Prep 30min
Total30min
Servings9
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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 oz) 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
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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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White chili—usually made with white beans, chicken and chiles instead of red beans, beef and tomatoes—is still packed with plenty of spicy chili flavor. You can add more kick to this white bean chicken chili by increasing the amount of red pepper sauce.
Keep a package of frozen diced cooked chicken in the freezer. It's a lifesaver when you're in a hurry and don't have time to cut chicken into pieces. For an ultra-quick version of this White Chicken Chili recipe, use your leftover rotisserie chicken.
Pair your White Chicken Chili with breadsticks or cornbread and a tossed green salad for a satisfying meal.
From green to red and chicken to beef, we love chili. If you do, too, you’ll want to explore the rest of Betty’s best chili recipes.
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