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Chicken Chili with Sharp Cheddar

Chicken Chili

olives-n-okra
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 6

Ingredients
  

  • 1 tablespoon vegetable oil
  • 5 boneless skinless chicken breasts, cut into bite-size pieces
  • 3 small white Mexican onions, chopped
  • 4 cloves garlic minced
  • 2 15- oz. cans cannellini rinsed and drained
  • 2 15- oz. cans cannellini rinsed, drained and mashed
  • 3 4½- oz. cans chopped mild green chiles, drained
  • teaspoon ground cumin
  • teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried Mexican oregano
  • ¾ teaspoon medium hot chili powder or 1 tsp. regular chili powder
  • ½ teaspoon cayenne
  • teaspoon ground cloves
  • 3 cup chicken broth preferably homemade; if not, with as little sodium as possible
  • salt to taste

Instructions
 

  • In a Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat.
  • Add onions and cook about 3 minutes. Add garlic and cook for about a minute more.
  • Add chicken and cook for 10 minutes or until the chicken is done.
  • Stir in remaining ingredients and broth; bring to a boil.
  • Cover, reduce heat, and simmer for 30 minutes (or more). Stir occasionally and adjust for salt as needed.
  • Serve with garnishes such as grated sharp cheddar, sour cream, and chopped cilantro.
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