Cheese is the big name of this preferred white chicken chili recipe that comes collectively in a snap!
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 large (1 cup) onion, chopped
1 medium (3/4 cup) red bell pepper, chopped
2 teaspoons finely chopped fresh garlic
4 cups reduced-sodium chicken broth
3 (15-ounce) cans cannellini or great northern beans, drained, rinsed
1 (11-ounce) can whole kernel corn with red and green peppers
24 (3/4-ounce) slices Land O Lakes® Deli American, quartered
3 tablespoons chopped fresh cilantro
1 lime, cut into wedges
How to make
- STEP 1
Heat oil in 6-quart saucepan over medium heat. Add chicken, cumin, oregano, salt and pepper Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink. Remove from pan; set aside.
- STEP 2
Add onion, bell pepper, and garlic to the pan. Cook over medium heat 3-4 minutes or until softened. Return chicken to pan.
- STEP 3
Stir in chicken broth, beans and corn. Cook until mixture comes to a boil. Cover; cook over low heat 15 minutes. Add cheese; stir until melted.
- STEP 4
Garnish each serving with cilantro and lime wedge.