White Chicken Chili Recipe

Name: White Chicken Chili
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 servings
Ingredients: 1 tablespoon vegetable oil; 1 large onion, chopped (1 cup); 2 cloves garlic, finely chopped; 1 lb boneless skinless chicken breasts, cut into bite-size pieces; 3 cans (14 oz each) chicken broth; 2 cans (15 oz each) cannellini beans, drained; 2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained; 1 teaspoon dried oregano leaves; 1/2 teaspoon ground cumin; Dash ground red pepper (cayenne), if desired; 1 1/2 cups shredded Monterey Jack cheese (6 oz); Chopped fresh cilantro, if desired

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2 cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 9 servings

Instructions

In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot.
Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
Stir in remaining ingredients except cheese and cilantro.
Heat to boiling.
Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
To serve, spoon chili into soup bowls.
Top each serving with cheese and cilantro.