This EASY family dinner recipe of white chicken chili is made in ONE POT. Everyone will love all of the flavors in this chili. Plus you can determine the amount of heat you want!
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Ingredients:
1 tablespoon Extra Virgin Olive Oil
1 cup chopped onion
3 garlic cloves minced
1 jalapeno chopped
1.5-2 pounds chicken (boneless, skinless) can use breasts or thighs
4 cups chicken broth (LOW or NO Sodium)
3 -15 ounce cans Navy beans, drained and rinsed
11 ounces diced green chilies
2 teaspoons cumin
3/4 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon oregano
Directions:
1. Heat olive oil in a large dutch oven or stock pot over medium heat.
2. Add the chicken, sprinkle with salt and pepper. Cook for 2-3 minutes per side just to sear the chicken.
3. Remove the chicken and set aside.
4. Add the onion and jalapeno, cook over medium heat until softened and the onion is translucent.
5. Add in the minced garlic. Stir and cook an additional 30 seconds.
6. Pour in the chicken broth.
7. Blend one-third of the beans, using an immersion blender or food processor. Add the beans and the bean paste to the pot.
8. Stir in the green chilies and the seasonings.
9. Bring to a simmer, cover and let cook for 15-20 minutes until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
10. Remove the chicken, shred and return to the chili. Let the chicken cook in the chili another 5 minutes for additional flavor.
11. Serve with toppings of choice.
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#houseofyumm #chili #chickenchili
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