Tuesday, October 22, 2013

White Chicken Chili

I started making this recipe when my husband when on a very strict diet of...who even remember which diet it was at the time.  This recipe is great if you're really trying to watch your calorie intake and wanting to eat more healthy, otherwise it tastes great anytime, especially on these chilly fall days.  This recipe is perfect to experiment and change things around to your taste.

White Chicken Chili

1 t. Olive Oil
1 onion, chopped

3 cloves garlic, crushed
1 (4 ounce) can chopped green chile peppers
1/2 Red Bell Pepper diced 
2 t. ground cumin
1 t. dried oregano
1/2 - 1 t. ground cayenne pepper

2 (14.5 ounce) cans chicken broth
3 cups shredded cooked chicken breast
2-3 (15 ounce) cans white beans

1 cup shredded Monterey Jack cheese
Sour Cream

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. 

Mix in the garlic,  peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. 

Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm with additional cheese, sour cream, tortilla chips and cilantro.  Enjoy!

*FYI, you can use both or one of the peppers, you may also add in jalapenos for a little kick, cook according to your taste buds.  
**You may also substitute chicken broth with vegetable broth, they both taste amazing!
***Use less beans if you like a more soupy consistency, and more if you like the thicker chili consistency.  I used less in this picture, b/c I only had 2 cans, it worked out great!

Recipe Source: adapted slightly from All Recipes

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