Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chiles, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- Optional: fresh cilantro, chopped, for garnish
- Optional: shredded Monterey Jack cheese, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in diced green chiles, cannellini beans, chicken broth, cumin, and oregano. Bring to a simmer.
- Return the cooked chicken to the pot. Reduce heat to low, cover, and simmer for at least 20 minutes, or up to an hour, to allow flavors to meld.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro and shredded cheese, if desired.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño with the green chiles.
- This chili freezes well. Store in an airtight container for up to 3 months.
- Serve with warm tortillas or cornbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg