Categories: Chicken, Chili, Dinner
Ingredients
- 1 Tbs vegetable oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1-4 oz can chopped green chile peppers
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cayenne pepper
- 2-14.5 oz cans chicken broth
- 3 cups cooked chicken breast, chopped
- 3-15 oz cans cannellini beans
- 1 cup shredded monterey jack cheese
Directions
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Heat the oil in dutch oven or large sauce pan over medium-low heat.
- Slowly cook the onion until tender.
- Mix in garlic, green chile peppers, cumin, oregano and cayenne.
-
Continue to cook and stir the mixture until tender, about 3 minutes.
-
Mix in the chicken broth, chicken and beans. Simmer for 15 minutes, stirring occasionally.
-
Remove the chili from the heat and stir in cheese. Serve warm.