Ingredients
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts
– 1 can (15 oz) white beans, drained and rinsed
– 1 can (4 oz) diced green chiles
– 2 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon oregano
– Salt and pepper to taste
– 1 cup sour cream
– 1 cup shredded Monterey Jack cheese
– Fresh cilantro for garnish
– Optional toppings: sliced avocado, lime wedges, tortilla chips
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon or spatula
– Measuring cups and spoons
– Knife and cutting board
– Ladle for serving
Step-by-Step Instructions
In my kitchen, the journey to a comforting bowl of White Chicken Chili begins by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is warm, I add the chopped onion, letting it sauté until it becomes soft and translucent, filling the air with that delicious aroma. Shortly after, I toss in the minced garlic, turning down the heat slightly to avoid burning it. The key here is patience; you want the garlic to become fragrant but not browned. (See the next page below to continue steps…)