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–+ servings

Chicken Chili

Author: Louisa Clements
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A comforting white chicken chili perfect for crisp fall evenings.
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Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 -6

Ingredients

  • 4 teaspoon olive oil
  • 2 lbs chicken thighs, cut into bite sized chunks
  • 1 onion, chopped or grated
  • 2 cloves garlic, crushed
  • 1 12 oz can spicy diced tomatoes and red pepper or just plain diced tomatoes
  • 1 4 oz can diced green chiles
  • 1 teaspoon dried oregano
  • 1 teaspoon coriander
  • 1 ½ teaspoon cumin
  • ½ 28 oz can white kidney beans
  • 2 ½ cups chicken broth
  • ⅓ cup cheddar cheese

Instructions

  • In a large pot, heat olive oil over medium heat. Add diced chicken and cook for 5 minutes. Stirring occasionally.
  • Add onions and cook for 3 minutes. Add garlic and cook for another minute.
  • Next, pour in diced tomatoes, green chiles, oregano, cumin and coriander. Cook for another 1-2 minutes, stirring to coat.
  • Add in beans and chicken broth. Bring to a boil and simmer for 15-20 minutes.
  • Finally, add in cheddar and serve.
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