Ingredients
Scale
- 2 tablespoons vegetable or canola oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- ½ medium yellow onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 32 ounces chicken broth
- 2 15-ounce cans cannellini or white northern beans, rinsed and drained
- 1 cup yellow corn tortilla chips, crushed
- 1 cup corn kernels, fresh or frozen
- ½ cup roasted hatch chiles, (or two 4-ounce can of fire-roasted diced green chiles)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup monterey jack cheese
- ¼ cup cilantro, chopped
- chopped avocado
- sliced jalapeño
- lime wedges
Instructions
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
- Add the cubed chicken breasts and cook until browned, stirring often.
- Incorporate the chopped onion and cook until softened, about 3-5 minutes.
- Stir in the ground cumin and dried oregano, cooking until fragrant for about 1 minute.
- Pour in the chicken broth, white beans, crushed tortilla chips, corn kernels, roasted hatch chiles, kosher salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook uncovered for 20 minutes, or until the chili thickens.
- Ladle the chili into bowls and top with Monterey Jack cheese, cilantro, sliced jalapeño, and chopped avocado.
- Serve with tortilla chips and lime wedges on the side.
Notes
For more spice, add extra jalapeños or hot sauce.
Use leftover rotisserie chicken for a quicker preparation.
This chili can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg