I love soups and one of my all time favorites is White Chicken Chili. Today I am sharing a very easy recipe with you from All Recipes. I have simplified this recipe even more and will share those tips with you.
Here is the original recipe from All Recipes.
1 tablespoon olive oil
3 skinless, boneless chicken breast
halves
1 large onion, chopped
2 cloves garlic, minced
5 1/4 cups chicken broth
3 (15 ounce) cans cannellini (white
kidney) beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
|
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
1/4 cup chopped fresh cilantro, or to
taste
1/2 cup shredded Monterey Jack cheese,
or to taste
salt to taste
|
1. | Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side. |
2. | Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes. |
3. | Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve. |
Here are the two-time saving tips I used for this recipe.
1. Instead of sauteing my own chicken breasts, I bought prepackaged carved chicken breasts in southwestern flavor.
2. I used a bag of frozen chopped onion instead of chopping my own.
I let it cook and simmer for 40 minutes and served with corn bread, it was delicious!