A 30 minute chicken chili made with boneless chicken breasts, cannellini beans, and poblano peppers then topped with Monterey Jack cheese and sliced jalapenos.
2 14-ounce cans cannellini beans, rinsed and drained
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp crushed red pepper
3 cups chicken broth
6 ounces Monterey Jack cheese, shredded
1 jalapeno, seeded and thinly sliced
DIRECTIONS
Heat 1 TBSP of the oil in a dutch oven over medium heat.
Generously season the chicken breasts with salt & pepper.
Place the chicken in the dutch oven and cook the chicken until browned on both sides and cooked through, 5 to 7 minutes per side, depending on the thickness of your chicken breasts.
Transfer the chicken to a cutting board and set aside.
Add the remaining 1 TBSP of oil, the onion, poblano peppers, and garlic to the dutch oven. Cook, stirring occasionally, until vegetables soften, about 3 minutes.
Mash 1 can of the beans with a potato masher and leave the other can of beans whole. Add all the beans to the dutch oven along with the cumin, oregano, crushed red pepper, chicken broth, and 1/2 tsp salt and bring to a boil.
Reduce the heat to low and simmer, uncovered, for about 10 minutes.
Dice the cooked chicken and stir into the chili then season the chili with salt & pepper to taste.
Ladle chili into bowls and top with the shredded Monterey Jack cheese and sliced jalapenos.
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