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Chicken White Bean Chili

Ingredients

  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1 4- oz can chopped hatch green chiles more or less depending on desired heat
  • 1 quart low-sodium chicken broth
  • 1 cup mild salsa verde
  • 2 15- oz cans white cannellini or Great Northern beans drained and rinsed
  • 1 lb boneless skinless chicken breasts cut into bite sized pieces
  • Salt and pepper to taste
  • Monterrey Jack cheese lime wedges, tortillas, for serving

Instructions

  • Heat oil in a large Dutch oven or pot over medium heat. Add onions and saute until translucent, about 5 minutes.
  • Add garlic and saute until fragrant, about 2 minutes.
  • Add cumin, coriander, oregano, chiles, chicken broth, salsa verde, and beans to the pot. Bring to a boil and then simmer over low heat for about 5 minutes.
  • Add chicken and simmer until the chicken is cooked through and the chili is slightly thickened, about 10 to 15 minutes.
  • Season with salt and pepper to taste. Serve with toppings if desired.