Chicken and White Bean Chili Verde

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cubed
• 1 (15-ounce) can white beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 (4-ounce) can diced green chiles
• 2 cups chicken broth
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 (4-ounce) can chopped green chilies
• 1 cup packed fresh cilantro leaves, chopped
• Salt and pepper to taste
• Juice of 1 lime

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add chicken and cook until browned.
3. 3 Stir in white beans, diced tomatoes, green chiles, chicken broth, cumin, and oregano.
4. 4 Bring to a simmer and cook for 30 minutes.
5. 5 Stir in chopped green chilies and cilantro. Season with salt, pepper, and lime juice.
6. 6 Serve hot, garnished with extra cilantro if desired.

Equipment

• Large pot
• Wooden spoon
• Cutting board
• Knife

Variations

• Add a touch of heat with jalapeños.
• For a vegan option, substitute chicken with additional beans and vegetable broth.

Substitutions

• If cilantro isn't your thing, use fresh parsley instead.
• Substitute chicken broth with vegetable broth for a vegetarian option.

Pairings

• Perfect with a side of fluffy rice or a fresh green salad.

Nutrition

Tips

• For a richer flavor, use rotisserie chicken instead of raw.
• If you prefer a smoother chili, blend half the mixture before serving.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat on the stove.

Serving Suggestions

• Serve with warm cornbread.
• Top with avocado slices and a dollop of sour cream.

FAQ