Ingredients
- 1 pound cooked and shredded chicken breasts
- 1 tablespoon olive oil
- 1 medium sized yellow onion, diced
- 3 cloves of garlic, minced
- 1 jalape�o, minced
- 8 ounce can diced green chiles
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon ground corriander
- 3/4 teaspoon kosher salt
- Fresh ground black pepper to taste
- 1 (15 ounce) can cannellini beans
- 4 cups low sodium chicken broth
- 1/4 cup cilantro, chopped
- Limes, shredded Monterey Jack cheese and plain Greek yogurt or sour cream for topping the chili
Instructions
- In a large pot over medium high heat, heat the olive oil.
- When the oil is hot add in the onion, garlic, jalape�o, cumin, corriander, salt and pepper.
- Saut� the vegetables until tender, about 3 minutes, then add in the diced green chiles and saut� another 1-2 minutes.
- Remove the pot from the heat and scoop out a scant 1/2 cup of the vegetable mixture and add it to a blender with a 1/2 cup of chicken broth and 1/2 cup of the cannellini beans.
- Pur�e the mixture until smooth then add it back to the pot.
- Place the pot back on the stove over medium high heat and stir in the remaining
- visit: White Chicken Chili @ reciperunner.com For Recipe Instructions.
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