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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread. Ingredients:
1 tablespoon olive oil |
3 skinless, boneless chicken breast halves |
1 large onion, chopped |
2 cloves garlic, minced |
5 1/4 cups chicken broth |
3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained |
2 (4 ounce) cans chopped green chiles |
1 tablespoon dried oregano |
1 teaspoon ground cumin |
2 pinches cayenne pepper, or to taste |
1/4 cup chopped fresh cilantro, or to taste |
1/2 cup shredded monterey jack cheese, or to taste |
salt to taste |
Directions:
1. Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
2. Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
3. Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
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