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Categories:
olive oil onion garlic pepper green chilies ground cumin oregano ground cloves cayenne pepper white beans chicken broth chicken breasts cheese
Viewed: 7 - Published at: 5 years agoIngredients
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 seeded jalapeno pepper, chopped
- 1 (4 ounce) canchopped green chilies
- 23 teaspoon ground cumin
- 12 teaspoon dried oregano or 12 teaspoon italian seasoning
- 1 pinch ground cloves
- 1 pinch cayenne pepper
- 1 (14 1/2 ounce) canlarge white beans, undrained
- 2 cups chicken broth
- 1 12 cups diced cooked chicken breasts
- 12 cup grated low-fat monterey jack cheese or 12 cup white cheddar cheese
Method
- Heat the oil in a large saucepan over medium heat.
- Stir in the onion and cook until tender, 4 to 7 minutes.
- Mix in the garlic, jalapeno, green chile peppers, cumin, oregano, cloves, and cayenne.
- Continue to cook and stir the mixture until tender, about 3 minutes.
- Mix in the chicken broth, chicken and white beans.
- Bring to a boil.
- Turn down heat and simmer 20 minutes, stirring occasionally.
- Don't worry if it's a little soupy.
- At the end of 20 minutes, mash chili lightly using a potato masher, until about half of the beans are broken up.
- This will give the chili a thicker consistency.
- Serve topped with grated cheese.
- Garnish with whatever you have on hand: cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole, tortilla chips, etc.
