Spicy White Chicken Chili
"Created this on a whim after reading through a few recipes for ideas. Use a mix of boneless/skinless thighs and breasts. Cut into small pieces and sauté until brown on all sides. Put aside. Add onion, garlic, jalapenos, and bell pepper into the same skillet. Brown and once done add to a pot with the cooked chicken. Add in your favorite selection of chili beans (Pinto/Kidney/Northern), chicken broth, and some of the canned green peppers. Bring to a boil and then simmer. Serve with Monterey Jack, chopped green onion, and you are in heaven!"
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive Oil | 1 Tbsp, 2lbs, 1 Large, 2 Cloves, 5 1/2 cups, 4 cans, 2 Cans, 1Tbsp, 1Tbsp, 2 Tsp, 1 Cup, To Taste |
| Boneless/Skinless Breats/Thighs | |
| Onion | |
| Minced Garlic | |
| Chicken Broth | |
| Chili Beans | |
| Green Chiles | |
| Oregano | |
| Cumin | |
| Cayenne Pepper | |
| Monterey Jack Cheese | |
| Salt/Pepper |
Directions
Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides, about 5 minutes.
Transfer chicken to a cutting board; cut into 1-inch pieces.
Return chicken pieces to the Dutch oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 40 minutes.
Ladle chili into bowl and top with cheese.