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