I love a good chili BUT sometimes I find it can be a bit heavy. That’s why I like this white chicken chili, it warms your bones like regular chili BUT feels a bit lighter. 😉
You can make this in 30 minutes on your stove-top OR you can pop it in a crockpot & let it cook all day. It’s up to you!
3 Tablespoons Olive Oil (stove-top option)
2 Medium Onions – diced
2 Cans Green Chiles (I used mild & don’t drain them)
4 Garlic Cloves – minced
4 Cups Bone Broth or Organic Chicken Stock
2 Organic Chicken Breasts – Cooked or uncooked
2 15-ounce cans Cannellini or Great Northern Beans, drained & rinsed
1 Tablespoon Cumin
1 Teaspoon dried Oregano
1 teaspoon Kosher Salt
1/4 teaspoon Cayenne Pepper
1 Tablespoon fresh lime juice OR lime wedges
Fresh Cilantro Leaves
If you are cooking in a crockpot, you can just pop all the ingredients in besides the olive oil & optional toppings of course & set for 6-8 hours on low.
If you’re cooking on the stovetop, heat up your dutch oven on medium-high heat, add your oil & sauté your onions until they are translucent.
Add the garlic in and sauté for one minute more.
Add in the rest of your ingredients & cook on your stovetop on low for 20 minutes to an hour.