white chicken chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Ingredients
  • 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
  1. Sauté onions, garlic, and pepper in olive oil for 2-3 minutes. Stir in seasonings (except cilantro) until onion mixture is evenly coated.
  2. 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).
  3. 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).
  4. 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/