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White Chicken Chili

Chicken chili made with chicken breasts, cannellini beans, and poblano peppers then topped with Monterey Jack cheese and sliced jalapenos.
White Chicken Chili

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Servings: 4
Total Time: 1 hour
Recipe by: Frankie

Ingredients

2 TBSP olive oil, divided
1 pound boneless skinless chicken breast
salt & pepper
1 medium yellow onion, diced
2 poblano peppers, seeded and finely chopped
3 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp crushed red pepper
3 cups chicken broth
2 14-ounce cans cannellini beans, rinsed and drained
4 ounces Monterey Jack cheese, shredded
1 jalapeno, seeded and thinly sliced

Directions

1. 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.

2. 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.

3. 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.

4. Reduce heat to low and simmer, uncovered, for 30 minutes.

5. Dice the cooked chicken and stir into the chili. Season chili with salt & pepper to taste.

6. Ladle chili into bowls and top with the shredded Monterey Jack cheese and sliced jalapenos.




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