Chili Blanca

Recipe courtesy of Gaea with slight adaptations.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings

Calories 507kcal

Author Amee

1 pound chicken tenders or boneless skinless chicken breasts, cut into 1/ 2-by-3- inch strips
1 teaspoon kosher salt divided (if your chicken broth is salty, you may need to use less. If you use water, you may need to add more.)
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil I used Gaea's Kalamata Greek Extra Virgin Olive Oil
1 medium onion diced (about 1 cup)
2 garlic cloves minced
2 15- ounce cans white beans like great northern or cannellini, drained and rinsed
1 cup frozen corn
1 4- ounce can chopped green chiles
2 teaspoons ground cumin
2 teaspoons chile powder
⅛ teaspoon cayenne pepper
3 cups chicken broth may substitute water
2 cups grated Monterey Jack cheese
2 tablespoons chopped fresh cilantro

Season the chicken with ½ teaspoon of the salt and pepper. In a large saucepan, heat the oil over medium high heat.
Add the chicken pieces and cook, stirring, until browned. Lower the heat and add the onion and garlic.
Cook, stirring occasionally, until the onion soft, about 5 minutes. Add the beans, corn, chilies, spices, and chicken broth (or water).
Bring to a boil, then reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring
occasionally.
Add water if the chili is too thick. When the chili is done, taste and add the remaining salt and more pepper if needed. Serve the chili with shredded cheese and a sprinkling of cilantro.
Notes