This is one of Ian’s favorites! This is a great warm and comforting alternative to a classic red chili and it is still oh-so easy. Now we like it a little spicy at my house, but you can adjust the spice for your tastes.
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 diced jalapeno pepper
- 1 (4 ounce) can chopped green chili peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper (more or less, depending on how much spice you want)
- 2 (14.5 ounce) cans chicken broth
- 3 cups chopped cooked chicken breast
- 3 (15 ounce) cans white beans, drained
- shredded Monterrey Jack cheese
- tortilla chips
- Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender (about 5 minutes.) Mix in the garlic, jalapeno, green chili peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender (about 3 minutes.)
- Mash or puree one can of white beans then add to veggie mixture.
- Mix in the chicken broth, chicken and the remaining 2 cans of white beans. Simmer 15 minutes stirring occasionally.
- Top it off with a sprinkling of Monterrey Jack and cilantro and serve with a handful of tortilla chips.
Start to finish, this takes about 30 minutes so it is the perfect weeknight dinner! You can use leftover chicken or just fry up some frozen chicken tenders while the rest of the chili cooks.