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Chicken and White Bean Chili

Deborah, Taste and Tell
  • 40 minutes
  • Serves 6

INGREDIENTS

1 tbsp

extra virgin olive oil

1

medium onion, chopped

3 cloves

garlic, minced

1

jalapeño, ribs and seeds removed, minced

2

each) can chopped green chiles

2 tsp

ground cumin

1 tsp

dried oregano

1/4 tsp

cayenne pepper

1 14.5 ounce can

chicken broth

3 cans

each) cans white beans, undrained (I used cannellini beans)

6 oz

salsa verde

3 cups

chopped, cooked chicken

1 cup

shredded Colby-Jack cheese

desired toppings, such as sour cream, jalapeños, fresh pico de gallo, cilantro, avocado