“This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.” - by EPHESIS
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
- Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 466 cal
- 23%
- Fat
- 11.6 g
- 18%
- Carbs
- 53 g
- 17%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"This was tasty. I didn't really change the recipe to much but I did use a little less chicken broth. And it looked a little bit to soupy for my tastes, chili for me has to be thick. So I spooned out s..." See moreome of the beans, about a cup, and pureed them then added them back in so it would thicken up. The family really enjoyed it. Thanks!"
Chef Allison
"I made this for dinner tonight. It was easy, quick and tasty. I added corn, red bell pepper and tomatoes. Also I added the cayenne pepper heavily which gave it a nice kick. This is the best white chic..." See moreken chili I have made so, I will continue to make it again and enjoy the leftovers!"
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