White Chicken Chili
Ingredients
The chili:
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces (or to save time use Rotissery Chicken)
- 3/4 teaspoon salt, divided
- 1/2 cup vertically sliced onion
- 2 teaspoons minced fresh garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 3 cups no-salt-added canned cannellini beans, rinsed and drained (2 cans)
- 1 cup water
- 1 jalapeno, diced
- 1 cup chicken broth
- 1/4 cup cilantro leaves
- 1 lime, cut into 8 wedges
Yields: 6 Servings
Directions
- Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. Add onion and next 4 ingredients; sauté 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, chilies, and broth; bring to a boil.
2. Mash 1 cup beans in a bowl. Add to soup; simmer 5 minutes. Serve with cilantro and lime.
Credit: Katie’s Kitchen
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