Servings: 4
Vegetable oil
1 tbsp.
1, chopped
3 cloves, crushed
Jalapeno peppers
1 (4 oz.) can
Green chile peppers
1 (4 oz.) can
Ground cumin
2 tsp.
Dried oregano
1 tsp.
Ground cayenne pepper
1 tsp.
Chicken broth
2 (14.5 oz.) cans
Chicken breast
3 cups, cooked, chopped
White beans
3 (15 oz.) cans
Monterey Jack cheese
1 cup, shredded
Classic White Chicken Chili
10 m
20 m
Ready in:
30 m
  1. Add oil to a large saucepan and heat it over a medium low heat. Cook slowly, stirring, until tender.
  2. Add the next six ingredients (from garlic to cayenne pepper) and cook, stirring, for about 3 minutes or until tender.
  3. Add chicken broth, chicken, and white beans and keep simmering for 15 minutes, stirring occasionally.
  4. Remove from the heat and add the cheese, stirring slowly, until the cheese melts. Serve while warm.