Ingredients
Scale
- 2 tablespoons vegetable or canola oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- ½ medium yellow onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 32 ounces chicken broth
- 2 15-ounce cans cannellini or white northern beans, rinsed and drained
- 1 cup yellow corn tortilla chips, crushed
- 1 cup corn kernels, fresh or frozen
- ½ cup roasted hatch chiles (or two 4-ounce cans of fire-roasted diced green chiles)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup monterey jack cheese
- ¼ cup cilantro, chopped
- chopped avocado
- sliced jalapeño
- lime wedges
Instructions
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
- Add 1 pound of cubed chicken breast and cook until browned, stirring frequently.
- Mix in ½ chopped onion; cook until softened, about 3-5 minutes.
- Stir in 1 teaspoon ground cumin and 1 teaspoon dried oregano; cook for 1 minute until fragrant.
- Pour in 32 ounces of chicken broth, 2 cans of white beans, 1 cup crushed tortilla chips, 1 cup corn, ½ cup roasted Hatch chiles, ½ teaspoon salt, and ½ teaspoon pepper.
- Bring to a boil, then reduce heat to simmer, uncovered, for 20 minutes or until thickened.
- Ladle chili into bowls and top with Monterey jack cheese, cilantro, sliced jalapeño, and chopped avocado. Serve with tortilla chips and lime wedges.
Notes
Feel free to adjust the spice level by adding more jalapeños or chiles.
This chili can be stored in the fridge for up to 3 days, making it a great make-ahead meal.
Serve with cornbread for a hearty combination.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg