White Bean Chicken Chili
Total Time 30 minutes
Prep Time 10 minutes
¾ lb boneless, skinless chicken breasts, cubed
½ tsp salt
½ tsp pepper
1 onion, chopped
2 Tbsp olive oil
1 tsp ground cumin
1 tsp dried oregano
3 (15.5-oz) cans no salt added cannellini beans, drained and rinsed
1 (32-oz) carton less sodium chicken broth
1 (8-oz) block Monterey Jack cheese, shredded
¼ cup chopped fresh cilantro
Sprinkle chicken with salt and pepper. Cook chicken and onion in hot oil in a Dutch oven over medium heat 8 minutes or until chicken is browned and onion is tender.
Add cumin, oregano, beans, and broth; bring to a boil. Reduce heat, and simmer 10 minutes; mash beans slightly in soup to thicken.
Top each serving with cheese and cilantro.