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Chicken Tortilla White Chili
Warm up your taste buds with this hearty and comforting twist on classic chili that incorporates crunchy tortilla strips for added texture!
Ingredients:
– 1 lb boneless, skinless chicken breast, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cans (15 oz each) white beans, drained and rinsed
– 1 can (4 oz) diced green chilies
– 4 cups chicken broth
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 4 corn tortillas, cut into strips
– 2 tbsp olive oil
Directions:
1. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned.
2. Add diced onion and minced garlic, cooking until softened.
3. Stir in white beans, green chilies, chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer.
4. Let the chili simmer for 20-25 minutes to allow flavors to meld.
5. While the chili cooks, preheat the oven to 375°F (190°C). Toss the tortilla strips with a drizzle of olive oil and spread them on a baking sheet. Bake for 10-12 minutes until crispy.
6. Serve the chili hot, garnished with shredded Monterey Jack cheese, fresh cilantro, and crispy tortilla strips on top.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: ~380 per serving | Servings: 6 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.