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.
With the elimination of the chopping, it was as simple as warming the chicken, onion and garlic and then throwing it in the pot with the rest of the ingredients.
I let it cook and simmer for 40 minutes and served with corn bread, it was delicious!
To life feeling like home!
XO,
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