Chicken Chili

Ingredients

  • 2 tablespoons olive oil
  • 3 lbs boneless, skinless chicken thighs (cut into 1-inch cubes)
  • 2 cups chopped onions
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups chicken broth
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 (4-ounce) cans diced green chiles, drained
  • 1/4 cup chopped green onions
  • 1/4 cup fresh cilantro
  • 1 cup shredded Monterey Jack cheese

Directions

  • Step 1:

    Heat oil in a large Dutch oven over medium heat, then add chicken and onions. Cook for about 5 minutes or until chicken is no longer pink.

  • Step 2:

    Stir in salt, garlic powder, cumin, oregano, and pepper. Cook 2 minutes.

  • Step 3:

    Stir in broth, beans, and chiles. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until all flavors have blended.

  • Step 4:

    Serve with green onions, cilantro, and cheese on top of each bowl. Serves 4 to 6. (This chili can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months.)