Easy Cheesy Chicken Chili
Cheesy chicken chili goes equally well with tortilla chips & diced avocado, or over a baked potato or rice — and, it’s naturally gluten free.
Servings 8
Ingredients
- 1 tablespoon olive oil
- One medium onion diced
- 5 large garlic cloves minced (or 2 tablespoon minced garlic)
- 1 medium jalapeño diced (omit or remove seeds for milder chili)
- 4 cups chicken broth
- 3 cups shredded cooked chicken
- 3 cans white beans, drained (I used two cannellini and one northern)
- 4 oz can mild diced green chiles
- 2 tablespoon chili powder
- 1 tablespoon chipotle chili powder (can substitute regular if not available)
- 1 teaspoon oregano
- 1 tablespoon cumin
- about 15 crushed tortilla chips (can substitute a little cornmeal & salt to thicken chili, if desired)
- 8 oz shredded cheddar jack cheese
- ½ cup sour cream
- Juice of ½ a small lime
Instructions
- Saute onion in olive oil over medium heat in a large pot (I used my 7 quart nonstick Dutch oven) until softened and just starting to brown.
- Add garlic and jalapeño and cook another couple of minutes.
- Turn off heat and stir in broth, chicken, beans, chiles, and spices.
- Simmer on low for at least an hour to let flavors combine.
- Stir in crushed chips, cheese, and sour cream until melted and well combined into the chili.
- Squeeze in lime juice, stir, and serve..