This is an original recipe! Growing up, we always had chili in the winter. This was a fun & different version my mom made. I would highly recommend adding some tabasco on top!
Ingredients:
- 1 Tablespoon olive oil
- 3 skinless, boneless chicken breast halves
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 ¼ cups chicken broth
- 3 (15 oz) cans cannellini (white kidney) beans, rinsed and drained
- 2 (4 oz) cans chopped green chiles
- 1 Tablespoon dried oregano
- 1 teaspoon ground cumin
- 2 pinches cayenne pepper
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded Monterey Jack cheese, optional
- Salt to taste
- Tabasco to taste
Preparation:
- Chop the onion finely, and mince the garlic. Set aside.
- Heat the olive oil in a Dutch Oven, or a deep soup pot, over medium heat. Cook the chicken, onion, and garlic in hot oil until the chicken is browned completely, about 3 to 5 minutes per side.
- Remove the chicken to a cutting board, cut into about 1-inch pieces, and return to the Dutch Oven or soup pot
- Drain the cannellini beans and rinse them off in a coriander.
- Add the chicken broth, cannellini beans, green chilies and stir to combine.
- Next add all of the seasonings: oregano, cumin, cayenne pepper, and a dash of salt. Stir to combine. Bring the mixture to a simmer and cook until the chicken is cooked through, about 30 to 45 minutes.
- Ladle the chili among bowls and top with cilantro and cheese.
