White Chicken Chili

1 tbsp. Kowalski's Extra Virgin Olive Oil
1 cup chopped onions
2 tsp. minced garlic
1 lb. Miller Organic Boneless Skinless Chicken Breasts, cut into 1" pieces
5 ½ cups chicken broth
30 oz. canned cannellini beans, rinsed and drained
9 oz. canned diced green chiles, drained
1 tsp. dried oregano
½ tsp. cumin
1 ½ cups shredded Kowalski's Monterey Jack or Pepper Jack Cheese, plus more for garnish
- your choice of garnishes, to taste: chopped fresh cilantro, tortilla strips, fresh jalapeño slices, sour cream and sliced avocado

In a large Dutch oven or stockpot, heat oil over medium-high heat until hot. Add onions, garlic and chicken; cook until chicken is no longer pink (5-6 min.). Stir in broth, beans, chiles, oregano and cumin; bring to a boil. Reduce heat to low; simmer for 15 min., stirring occasionally. Stir in cheese until melted. Serve with desired garnishes.

Tasty Tip:

  • Try Kowalski's Signature Lightly Smoked, Fully Cooked Pulled Chicken from the Meat Department to make this meal even easier. Just add the chicken and cook until hot (about 3 min.) before melting in the cheese.