4 boneless, skinless chicken breasts, cooked and diced into ½" chunks
1 yellow pepper, diced
1 white onion, diced
2 garlic cloves, minced
½ teaspoon Mexican oregano
⅛ teaspoon cayenne pepper
2 teaspoons cumin
1 teaspoon coriander
¼ teaspoon cloves
2 tablespoons canned diced jalapeños
2 teaspoons sea salt
48 ounces chicken broth
30 ounces cannellini beans, rinsed
25 ounces white hominy, rinsed
1 cup frozen corn
½ cups fresh cilantro, chopped
Sour cream or greek yogurt, for garnish
Green onions, chopped, for garnish
Avocado, slided, for garnish
Fontina cheese, shredded, for garnish
Tortilla chips or cornbread, for side
Instructions
Sauté onions, garlic, and pepper in olive oil for 2-3 minutes. Stir in seasonings (except cilantro) until onion mixture is evenly coated.
Add in chicken broth and bring to a boil. Add the beans, hominy, jalapeño, and corn. Reduce the heat to low, cover and simmer gently for 20-30 minutes (this is when I prepare the chicken).
Add in the diced chicken and cilantro. Stir and continue to simmer for another 10-15 minutes (not too long otherwise the chicken will dry out).
Ladle the chili into individual bowls and garnish with toppings. Enjoy!
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2015/10/08/white-chicken-chili/