White Bean Chicken Chili
Ingredients:
For the Chili:
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 bell pepper, diced (green or yellow)
2 large chicken breasts or thighs, cooked and shredded
2 cans (15 ounces each) white beans (such as cannellini or great northern), drained and rinsed
4 cups chicken broth
1 can (4 ounces) diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon chili powder (optional, for extra heat)
Salt and pepper, to taste
For Garnish (optional):
Fresh cilantro, chopped
Shredded cheese (like Monterey Jack or cheddar)
Sour cream
Lime wedges
Sliced jalapeños
Instructions:
Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant.
Add the Chicken and Beans:
Stir in the shredded chicken and white beans, mixing well.
Add the Broth and Seasonings:
Pour in the chicken broth and add the diced green chilies.
Stir in the ground cumin, dried oregano, paprika, and chili powder (if using). Season with salt and pepper to taste.
Simmer the Chili:
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