2 14-ounce cans cannellini beans, rinsed and drained
4 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 cover with a lid. Cook chicken until browned on each side and cooked through, about 7 minutes per side. 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 heat to low and simmer, uncovered, for 30 minutes.
Dice the cooked chicken and stir into the chili. Season chili with salt & pepper to taste.
Ladle chili into bowls and top with the shredded Monterey Jack cheese and sliced jalapenos.
22 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment