White Chicken Chili
Ingredients
A note about gluten: When a gluten-free broth is used, this recipe is gluten free.
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 cup
chopped onion
2 tsp.
minced garlic
1 lb.
boneless skinless chicken breasts, cut into 1" pieces
5 ½ cups
chicken broth
30 oz.
canned cannellini beans, rinsed and drained
9 oz.
canned diced green chiles, drained
1 tsp.
Kowalski's Dried Oregano
½ tsp.
Kowalski's Ground Cumin
1 ½ cups
shredded Kowalski's Monterey Jack or Pepper Jack Cheese, plus more for garnish
- garnishes, to taste: freshly chopped cilantro, crispy corn tortilla strips, sliced jalapeño pepper, sour cream and sliced avocado
Directions
- In a large Dutch oven or stockpot, heat oil over medium-high heat until hot.
- Add onion, garlic and chicken; cook until chicken is no longer pink (5-6 min.).
- Stir in next 5 ingredients (through cumin); bring to a boil.
- Reduce heat to low; simmer for 15 min., stirring occasionally.
- Stir in cheese until melted.
- Serve with desired garnishes.
Tasty Tip:
- Try Kowalski's Signature Lightly Smoked, Fully Cooked Pulled Chicken from the Meat Department to make this meal even easier. Just add the chicken and cook until hot (about 3 min.) before melting in the cheese.
