Try this simple yet delicious white chili recipe for a comforting and flavorful meal.
- 1 onion, chopped
- 1/8 teaspoon cayenne pepper
- 2 green onions chopped
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 4 skinless, boneless chicken breast halves - cubed
- 1 1/4 cups chicken broth
- 1 (4 ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried cilantro
- 1 (15 ounce) can cannellini beans drained and rinsed
- 2 ounces shredded monterey jack cheese
- Carbohydrate 79.9138097692308 g
- Cholesterol 303.1022 mg
- Fat 37.6039062472528 g
- Fiber 23.7114214162827 g
- Protein 135.47329789011 g
- Saturated Fat 9.965803 g
- Serving Size 1 1 recipe (1546g)
- Sodium 2811.9924 mg
- Sugar 56.2023883529481 g
- Trans Fat 16.2156472472527 g
- Calories 4450 calories
Step-by-step
- Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
- Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
- Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
Pale green chiles merge with chicken broth to form an aromatic base where capsaicin from the peppers dissolves into the lipid phase provided by the olive oil. Spices like cumin and oregano release fat-soluble essential oils when heated directly in the pan, distributing distinct earthy and herbal notes throughout the liquid. Browning the cubed chicken for four to five minutes creates savory Maillard compounds on the meat surface without overcooking the protein. Simmering the mixture at a low bubble for fifteen minutes allows the garlic powder and cayenne pepper to permeate every cubic millimeter of the broth. Cannellini beans introduce starch that thickens the surrounding liquid as they heat through for the final five minutes. Agitating the pot too vigorously during this final phase can rupture the delicate skins of the drained beans, releasing excess starch and turning the broth pasty rather than maintaining a clean, cohesive body. Shredded Monterey Jack cheese melts upon serving, contributing dairy fats that coat the tongue and soften the sharp heat of the cayenne. Leftovers keep safely in a refrigerator for up to three days when stored in an airtight container.
