Fast, easy, hearty and healthy, this white chicken chili comes together quickly. Top with diced avocado, or white cheddar or Jack cheese as an option. Make it ahead, reheats very well.
Total Time 30minutes
1tablespoonoilolive, coconut, avocado
1small onion1 1/4 cups or an 8 ounce onion, chopped
3garlic clovesfinely chopped
1small can chopped green chilies4 ounces
2teaspoonsancho chili powder
1 1/2teaspoonsdried oregano
2 15-ouncecans cannellini beansrinsed and drained
2cupscooked chopped chickenleftover or rotisserie
2cupchicken brothpreferably homemade
1/4cupchopped cilantroor Italian parsley
4ouncesgrated white cheddar or Jack cheeseoptional
In a medium pot (4-5 quarts) over medium low heat, heat the oil. Add chopped onion. Cook onion until softened, about 3-5 minutes. Stir in the garlic and cook 1 minute. Add the chilies, cumin, ancho, oregano and coriander and cook another minute.
Add the beans, broth and chicken and heat through, stirring occasionally. Adjust the thickness with more broth if desired. Stir in the cilantro and serve topped with garnishes as desired,
Recipe from Chef Sally Cameron of AFoodCentricLife.com