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White Bean and Chicken Chili

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

  1. In stockpan, cook chicken with water until just tender, about 15 minutes. Drain and cool. Cube.
  2. Over medium-high heat with oil, add onions and sauté until translucent, about 10 minutes.
  3. Stir in garlic, then seasoning blend; sauté 2 minutes.
  4. 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.)
  5. Season with salt and pepper.
  6. Serve with cheese and sour cream. (Cilantro optional)

Find it online: https://www.mamachallenge.com/white-bean-chicken-chili/