Chicken and White Bean Chili

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 yellow onion
• 3 clove garlic
• 2 can canned cannellini beans
• 4 cup chicken broth
• 4 oz diced green chiles
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp dried oregano
• ¾ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh cilantro (optional)
• ½ cup shredded Monterey Jack cheese (optional)
• ½ cup sour cream (optional)

Steps

1. Dice the chicken breasts into 1-inch pieces. Chop the onion and mince the garlic.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
3. Add onion to the pot and cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin, oregano, salt, and pepper; cook for 1 minute until fragrant.
4. Return chicken to the pot. Add drained and rinsed cannellini beans, chicken broth, and diced green chiles. Bring to a simmer.
5. Reduce heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, allowing flavors to meld and chicken to become very tender.
6. Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro, shredded cheese, or a dollop of sour cream, if desired.