White Chicken Chili

(7)
  7 reviews

1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
lb boneless skinless chicken breasts, cut into bite-size pieces
3
cans (14 oz each) chicken broth
2
cans (15 oz each) cannellini beans, drained
2
cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
1
teaspoon dried oregano leaves
1/2
teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2
cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired

Directions

  1. 1 In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
  2. 2 Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
  3. 3 To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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