Easy 30-Minute Homemade White Chicken Chili
INGREDIENTS:
- 3 tablespoons olive oil
- 3 cups sweet yellow onion, peeled and diced small (about 2 medium/large onions)
- 1 large jalapeno pepper diced very small
- 7 to 8 ounces canned green chiles, don’t drain
- 4 garlic cloves, peeled and finely minced
- 32 ounces (4 cups) low-sodium chicken broth
- 4 cups shredded cooked chicken (could use a store bought rotisserie chicken or roast or cook your own chicken in a skillet)
- two 15-ounce cans white kidney beans, drained and rinsed
- 1 tablespoon lime juice
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1/2 teaspoon red chili flakes
- 1/4 teaspoon cayenne pepper, optional and to taste
- 1/3 cup fresh cilantro leaves, finely minced
- Garnishments: tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream (all optional)
DIRECTIONS:
- To a large stockpot, add the olive oil and heat over medium-high heat to warm.
- Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften.
- Add the garlic and sauté for 1 to 2 minutes.
- Add the chicken broth, chicken, beans , lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes.
- Add the cilantro and boil 1 minute.
- Serve. Add optional garnishments: tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately.
- *Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.*
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