White Chicken Chili
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 (4.5-ounce) can chopped green chiles
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 2 (15-ounce) cans Great Northern beans drained and rinsed
- 4-6 cups low-sodium chicken broth
- 4 cups cooked rotisserie chicken shredded
- 1 cup shredded Monterey Jack cheese optional
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the garlic, chiles, cumin, oregano, and cayenne pepper and continue to sauté for 1 more minute.
- Add the beans, chicken broth, and chicken and cook over low heat for 1 hour. Season with salt and pepper, to taste.
- Serve the chili in individual bowls topped with shredded cheese, if desired. Garnish with cilantro, salsa, chopped scallions, and/or guacamole.