Name: White Bean and Chicken Chili
Ingredients: 2 cups chopped, cooked chicken breasts; 1 tablespoon olive oil; 1 medium onions, chopped; 1 garlic, chopped; 2 tablespoons, Homemade Chili Seasoning Blend; 1 4-ounce can green chiles, chopped; 1-2 16-ounce cans Cannellini white beans; 3 cups chicken stock or canned broth; 2 cups Monterey Jack cheese, grated (or more — to taste); Cream Cheese (optional); Cilantro (optional); Sour Cream/Greek Yogurt (option)

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White Bean and Chicken Chili

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Ingredients

Scale

2 cups chopped, cooked chicken breasts
1 tablespoon olive oil
1 medium onions, chopped
1 garlic, chopped
2 tablespoons, Homemade Chili Seasoning Blend
1 4-ounce can green chiles, chopped
1–2 16-ounce cans Cannellini white beans
3 cups chicken stock or canned broth
2 cups Monterey Jack cheese, grated (or more — to taste)
Cream Cheese (optional)
Cilantro (optional)
Sour Cream/Greek Yogurt (option)

Instructions

In stockpan, cook chicken with water until just tender, about 15 minutes. Drain and cool. Cube.
Over medium-high heat with oil, add onions and sauté until translucent, about 10 minutes.
Stir in garlic, then seasoning blend; sauté 2 minutes.
Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili; stir until cheese melts. (If you want a super rich pot of chili, add a few tablespoons of cream cheese and stir until melted.)
Season with salt and pepper.
Serve with cheese and sour cream. (Cilantro optional)