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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Keep warm on a cold winter's night with a steaming bowl of this delicious white chicken chili. Ingredients:
cooking spray |
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces |
2 cups finely chopped onion |
2 garlic cloves, minced |
2 teaspoons ground cumin |
1/2 teaspoon dried oregano |
1 teaspoon ground coriander |
2 (4.5-ounce) cans chopped green chiles, undrained |
1 cup water |
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as goya) |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/2 teaspoon hot pepper sauce |
1 cup (4 ounces) shredded monterey jack cheese |
1/2 cup chopped fresh cilantro |
1/2 cup chopped green onions |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
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