White Chicken Chili

16 May

Ingredients

  • 1 teaspoon olive oil
  • 2/3 medium onion, chopped
  • 1 cloves garlic, minced
  • 1 seeded jalapeño pepper, chopped
  • 1 can (4-ounce) chopped green chilies
  • 2/3 teaspoon ground cumin
  • 1/2 teaspoon dried oregano or Italian seasoning
  • Pinch ground cloves
  • Pinch cayenne pepper
  • 1 can large white beans, undrained
  • 2 cups chicken broth
  • 1 1/2 cups diced cooked chicken
  • 1/2 cup grated low-fat Monterey Jack or white cheddar cheese (optional)

Procedures
Heat the oil in a large saucepan over medium heat. Stir in the onion and cook until tender, 4 to 7 minutes. Mix in the garlic, jalapeño, green chile peppers, cumin, oregano, cloves, and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 20 minutes, stirring occasionally. Don’t worry if it’s a little soupy.

At the end of 20 minutes, mash chili lightly using a potato masher, until about half of the beans are broken up. This will give the chili a thicker consistency that will be thickened even more by the cheese. Speaking of…

Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole if you like, or have fresh warmed flour tortillas or tortilla chips on the side.

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