White Chicken Chili

By: Miarazzo Team | Miarazzo Official

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White Chicken Chili
Prep Time 240 mins
Cook Time 30 mins
Servings 8
Category Stew

Ingredients

  • 1 tbsp estra-virgin olive oil
  • 1 each yellow onion (diced)
  • 1 each jalapeno (seeded and minced)
  • 2 clove(s) garlic (minced)
  • 0.50 tsp oregano
  • 0.50 tsp cumin (ground)
  • 2 can(s) green chili peppers (4.5 oz cans)
  • 3 each chicken breast (boneless, skinless,cut into thirds)
  • 5 cup(s) chicken broth
  • 1 tsp salt
  • 1 tsp black pepper (ground)
  • 2 can(s) white beans (drained and rinsed)
  • 1.50 cup(s) corn (frozen kernals)
  • 0.50 cup(s) sour cream
  • 1 each cilantro (fresh, chopped, for garnish)
  • 0.25 cup(s) monterey jack cheese (shredded)
  • 0.25 cup(s) tortilla chips (crushed)
  • 2 cup(s) green peas
  • 2 cup(s) mushrooms (diced)

Instructions

In a large pot, over medium heat, heat oil. Add onion and jalapeno and cook until soft (about 5 minutes). Add garlic, oregano, and cumin and cook until fragrant (about 1 minute). Add green chilis, chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.

Transfer chicken to a plate and shred with 2 forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.

Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

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