Ingredients
- 1 tbsp.
neutral oil
- 1
medium yellow onion, chopped
- 1
jalapeño, seeded, finely chopped
- 2
cloves garlic, finely chopped
- 1 tsp.
dried oregano
- 1 tsp.
ground cumin
- 3
boneless, skinless chicken breasts, cut into thirds
- 5 c.
low-sodium chicken broth
- 2
(4.5-oz.) cans green chiles
Kosher salt
Freshly ground black pepper
- 2
(15-oz.) cans white beans, drained, rinsed
- 1 1/2 c.
frozen corn
- 1/2 c.
sour cream
- 1
avocado, thinly sliced, for serving
- 1/4 c.
chopped fresh cilantro, for serving
- 1/4 c.
crushed tortilla chips, for serving
- 1/4 c.
shredded Monterey Jack, for serving
How to:
- In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks.
Add beans to the pot and bring to a simmer. Cook, smashing about one-quarter of the beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.
Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese.
.jpeg)
No comments:
Post a Comment