White Chicken Chili with Monterey Jack and Lime

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (15 ounces) great northern beans, drained and rinsed
• 4 cups chicken broth
• 1 cup frozen corn
• 1 cup shredded Monterey Jack cheese
• Juice of 1 lime
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic; cook until softened.
2. 2 Add chicken pieces and cook until browned.
3. 3 Stir in cumin, chili powder, and oregano; cook for 1 minute.
4. 4 Add beans, chicken broth, and corn. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. 5 Stir in lime juice and season with salt and pepper to taste.
6. 6 Ladle into bowls, top with shredded Monterey Jack cheese, and serve.

Equipment

• Large pot

Variations

• Add diced green chilies for a spicy kick.
• Substitute turkey for chicken for a leaner option.

Substitutions

• If Monterey Jack is unavailable, use cheddar or pepper jack cheese.

Pairings

• Serve with a crisp salad or lime-infused rice.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Add a squeeze of lime and a sprinkle of fresh cilantro before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth if needed.

Serving Suggestions

• Pair with warm cornbread or a side of avocado slices.

FAQ