White Chicken Chili - Recipe
Justin Coit shared his one-pot White Chicken Chili recipe and it's definitely a must-have for the winter! Check out the step by step:
INGREDIENTS
1 tbsp olive oil
1 medium yellow onion , diced
3 cloves garlic , finely minced
1 (7 oz) can diced green chilies
1 tsp cumin
1 tsp dried oregano
1 tsp chili powder
32 oz chicken broth
3 boneless skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 1/2 cup frozen or fresh corn
2 (15 oz) cans cannellini beans, rinsed.
1 cup greek yogurt
1 tbsp lime juice
Garnish: Chopped cilantro, Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)
INSTRUCTIONS
1. In a Tramontina Dutch oven, heat the olive oil. Add the onion and cook until soft, about 5 minutes. Add the garlic, cumin, oregano, and chili powder and cook for another minute, until fragrant.
2. Add the green chiles, chicken, chicken broth and bring to a boil. Reduce heat and simmer with the lid on for 12 minutes, or until the chicken is cooked all the way through.
3. Remove the chicken and transfer to a plate. Shred with two forks and then return the chicken to the pot. Add the corn and white beans and cook for 10 minutes. Tip: mash some of the beans with a wooden spoon, it will give your chili an extra pop of flavor.
4. Turn off the heat and add in the greek yogurt.
5. Garnish with toppings of your choice: cilantro, cheese, and tortilla strips.
Pretty easy, huh? Don't forget to tag @tramontinausa for us to see your favorite winter stews!
INGREDIENTS
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, finely minced
1 (7 oz) can diced green chilies
1 tsp cumin
1 tsp dried oregano
1 tsp chili powder
32 oz chicken broth
3 boneless skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 1/2 cup frozen or fresh corn
2 (15 oz) cans cannellini beans, rinsed.
1 cup greek yogurt
1 tbsp lime juice
Garnish: Chopped cilantro, Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)
INSTRUCTIONS
1. In a Tramontina Dutch oven, heat the olive oil. Add the onion and cook until soft, about 5 minutes. Add the garlic, cumin, oregano, and chili powder and cook for another minute, until fragrant.
2. Add the green chiles, chicken, chicken broth and bring to a boil. Reduce heat and simmer with the lid on for 12 minutes, or until the chicken is cooked all the way through.
3. Remove the chicken and transfer to a plate. Shred with two forks and then return the chicken to the pot. Add the corn and white beans and cook for 10 minutes. Tip: mash some of the beans with a wooden spoon, it will give your chili an extra pop of flavor.
4. Turn off the heat and add in the greek yogurt.
5. Garnish with toppings of your choice: cilantro, cheese, and tortilla strips.
Pretty easy, huh? Don't forget to tag @tramontinausa for us to see your favorite winter stews!