White Chili

By djmoulds

Ingredients

• Ingredients:
• 2 Tbsp olive oil
• 1 large onion, chopped
• 4 large garlic cloves, chopped
• 1 Tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp dried crushed red pepper
• 1 lb boneless, skinless chicken meat, cut into 1'' pieces
• 3 (15-oz) cans cannellini (white kidney) beans, drained, 1/2 cup liquid reserved
• 1 cup canned chicken broth
• 1 (7-oz) can diced green chilies, drained
• 1/2 cup whipping cream
• Salt and pepper, to taste
• Garnishes/Sides:
• Cheddar cheese, grated
• Sour cream
• Cilantro, chopped
• Nacho chips, crushed
• Cornbread

Preparation

Step 1

Preparation:

Heat the oil in large stockpot over medium heat. Add the onion, garlic, cumin, oregano, and dried red pepper. Sauté for 5 minutes. Push the onion to one side of the pot. Add the chicken to the pan and season with salt and pepper. Sauté for approximately 5 minutes.
Add the beans (with the reserved liquid), broth, chilies, and cream, to the stockpot. Simmer until the chicken is tender and cooked through, about 10 minutes. Season, to taste, with salt and pepper. Ladle the chili into bowls. Garnish with toppings and serve with the cornbread, if desired.