Carol's Chicken Chili

Chicken breast, onion, chile peppers and beans make for great white chili sustenance! Here is a good recipe for those cold nights. Serve with some crusty French bread and a salad. Season to your own taste (some might like it spicier.)

Original recipe makes 6 servings

Ingredients

1 tablespoon olive oil
6 skinless, boneless chicken breast halves – chopped
1 cup chopped onion
1 1/2 cups chicken broth
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/8 teaspoon crushed red pepper
2 (19 ounce) cans cannellini beans, drained and rinsed
2 green onions, chopped
3/4 cup shredded Monterey Jack cheese

PREP

5 mins
COOK

30 mins
READY IN

35 mins

Directions

Heat oil in a large pot over medium high heat. Add chicken and onion and saute for 4 to 5 minutes. Stir in broth, chile peppers, garlic powder, cumin, oregano, cilantro and red pepper. Reduce heat to low and simmer for 15 minutes.
Stir in beans and simmer for 10 minutes; top with green onion and cheese and serve.