When my husband and I got married, I was determined to be the perfect housewife who makes dinner every night and keeps a perfectly clean house. In my quest, I did a lot of recipe hunting and experimenting. This California White Chili recipe is one I found in the first few months of marriage, and it’s been a favorite of ours ever since!
This recipe isn’t as heavy as traditional chili, but it’s still hearty and delicious. Serve it along side some 30-minute yeast rolls, for an extra tasty meal!
California Chili Recipe
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Ingredients
- 1 Tbsp. Olive Oil
- 2 Chicken Breasts (halved and cubed)
- 1 Chopped Onion
- 1 1/4 C. Chicken Broth
- 1 Can (4 oz.) Diced Green Chiles
- 1 tsp. Garlic Powder, Cumin
- 1/2 tsp. Oregano, Cilantro
- 1/8 tsp. Cayenne Pepper
- 15 oz. Cannellini Beans (drained and rinsed)
- 2 Chopped Green Onions
- 2 oz. Shredded Monterey Jack Cheese
- Salt & Pepper to Taste
Instructions
- Heat oil in a large saucepan over medium-high heat.
- Cook chicken and onion in pan 4 – 5 minutes, until onion is tender and chicken is partially cooked-through.
- Stir in chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper.
- Reduce heat and simmer for 15 minutes.
- Add salt & pepper to taste.
- Stir in the beans, and simmer 5 more minutes, or until chicken is fully cooked.
- Garnish with green onion and shredded cheese.
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I love chili and this recipe looks tasty! Now I am hungry :)
Me too! It’s the perfect day for chili, here!
I can’t wait for the cooler fall weather to come so I can fully enjoy great chili recipes like this! It looks so hearty and delicious! Thanks so much for sharing this at the Frugal Crafty Home Blog Hop–this will be one of my features at our next party!