Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (4 oz) chopped green chiles
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned. Remove and set aside.
- In the same pot, add chopped onion and cook until translucent. Add garlic and cook for another minute.
- Pour in chicken broth, then add beans, green chiles, cumin, paprika, oregano, and cayenne if using. Bring to a boil.
- Return the cooked chicken to the pot, reduce heat, and simmer for 20 minutes to blend flavors.
- Stir in shredded cheese until melted. Garnish with chopped cilantro before serving.
Notes
- For a spicier kick, add more cayenne or hot sauce.
- You can replace chicken with turkey or make it vegetarian by adding more beans and vegetables.
- Best served with crusty bread or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy Options
Nutrition
- Serving Size: 1 bowl
- Calories: 378 kcal Kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 85 mg