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Ingredients
| vegetable oil: 1 Tbl |
| onions (chopped): 1 cup |
| garlic: 2 cloves (finely chopped) |
| chicken breasts: 1 lb |
| chicken broth: 14 oz (3 Cans) |
| cannellini beans: 15 oz (2 cans) |
| canned green chili peppers: 4.5 oz |
| dried oregano (ground): 1 tsp |
| ground cumin: 1/2 tsp |
| monterey jack cheese: 6 oz |
White Chicken Chili
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
9 serving(s)
Tags
- 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.
- 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.
- To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.