3 Tbsp Olive Oil
1 large onion, diced
1/2 Cup chopped celery (optional)
3 boneless, skinless chicken breasts, cubed
2 cloves Garlic, peeled and minced
1 Tbsp Mexican Oregano
2 tsp Ground Cumin
1 tsp Chili Powder
1/4 tsp Cayenne Pepper
2 small cans (4 oz ea) diced green chiles
3 or 4 cans of white beans (Cannellini, Navy, Great Northern)
6 Cups Chicken Broth
Grated Monterey Jack cheese
Fresh cilantro, minced (optional)
Salt and Pepper
Heat the olive oil in a heavy Dutch oven or large cast iron skillet over medium-high heat. When oil is fully heated, add diced onion and celery to the pan and saute until onions have begun to caramelize and look translucent, about 8 minutes. Add cubed chicken to the pan, and cook, stirring frequently to brown all sides, about 8 – 10 min. Lower the heat to medium, and add the minced garlic, oregano, cumin, cayenne and chili powder, tossing gently to coat the chicken mixture with the spices. Add the diced green chiles, and saute the mixture for another couple of minutes so that flavors combine.
Open, drain, and rinse the canned beans before adding to the pot. Pour in the chicken broth, and raise the heat to medium-high again, bringing the chili to a low boil before reducing to a bare simmer. Put the lid on the pot and allow to simmer until chicken is thoroughly cooked through, 30 – 45 minutes. Add salt and pepper to adjust flavor to your tastes.
Ladle the white chili into individual soup bowls. Garnish with shredded cheese and fresh cilantro, if desired. Serve with hot cornbread.