White Chicken Chili

Ingredients · 4 servings

• 28 gOlive oil
• 150 gOnions
• 12 gGarlic cloves
• 120 gMild green chilies
• 6 gGround cumin
• 3 gOregano, dried
• 1 gCayenne pepper
• 480 gGreat northern beans
• 720 gChicken broth, canned
• 120 gMonterey jack cheese
• 450 gCooked chicken
• 5 gSalt
• 2 gBlack pepper

Equipment

stovetop, chef knife, cutting board, ladle, large pot, serving bowls, wooden spoon

Instructions

1. 1
   Prep ingredients

   Chop the onions and mild green chilies, mince the garlic cloves, measure spices, drain nothing, and set out a large pot with a wooden spoon. · 5 min

   What to look for: oil shimmers

2. 2
   Heat oil

   Heat the olive oil in the large pot over medium-high heat until it shimmers and coats the bottom. · 2 min

   What to look for: oil shimmering

3. 3
   Sauté onions

   Add the onions to the hot oil and sauté, stirring occasionally, until soft and translucent. · 10 min

   What to look for: soft and translucent

4. 4
   Bloom spices

   Stir in the garlic cloves, mild green chilies, ground cumin, dried oregano, and cayenne pepper, and sauté until fragrant. · 2 min

   What to look for: fragrant

5. 5
   Simmer chili

   Add the undrained great northern beans and canned chicken broth, stir well, and bring the chili to a gentle boil. · 6 min

   What to look for: gentle bubbling

6. 6
   Finish chili

   Reduce to low heat, add the cooked chicken and Monterey jack cheese, and stir until the cheese is fully melted and the chili is creamy. · 3 min

   When it is done: Chicken heated through to a safe internal temperature.

7. 7
   Serve or freeze

   Season with salt and pepper, ladle the chili into bowls to serve, or cool and transfer to freezer containers to freeze for later. · 2 min