Bella
Prep Time: 20 Min
– 1 tablespoon olive oil – 1 small onion, diced – 2 cloves garlic, minced – 2 cans (15 oz each) white beans, drained and rinsed – 2 cups shredded cooked chicken – 1 can (4 oz) diced green chile – 3 cups chicken broth – 1 teaspoon cumin – ½ teaspoon oregano – Salt and pepper to taste – ½ cup sour cream – ½ cup shredded Monterey Jack cheese
Cook Time: 20 Min
Ingredients
Sauté Base: Heat olive oil in a large pot. Add onion and garlic and cook until soft and fragrant.
Add Main Ingredients: Stir in white beans, shredded chicken, green chiles, chicken broth, cumin, oregano, salt, and pepper.
Simmer: Bring the chili to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally.
Mash Some Beans: For a creamier texture, mash a portion of the beans with a spoon or immersion blender.
Add Dairy: Stir in sour cream and shredded cheese. Heat gently until cheese melts (don’t boil).
Taste and Adjust: Season with additional salt or spices as needed.
Serve: Ladle into bowls and top with extra cheese, sour cream, or chopped cilantro. Serve with cornbread or tortilla chips.