Lee Harrelson; Styling: Jan Gautro, Laura Martin
When the cold weather season starts to feel endless, take a break from traditional chili and warm up with a steaming bowl of this white chicken chili. Loaded with tender chicken and creamy white beans, this easy weeknight dish is both hearty and healthy. Hot sauce and green chilis add a kick of heat to this white bean chicken chili, while shredded Monterey Jack cheese mellows out the spice. Making eight servings, this white chicken chili recipe is ideal for family gatherings around the holidays. Top your bowl of white chicken chili with crushed tortilla chips for a satisfying crunch.
How to Make It
Step 1
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
Step 2
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
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