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White Chicken Chili with Crispy Tortilla Strips
Warm up with a bowl of hearty and flavorful white chicken chili topped with crispy tortilla strips for the perfect crunch!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cans (14.5 oz each) white beans, drained and rinsed
– 1 can (4 oz) diced green chilies
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese
– 6 corn tortillas, cut into strips
– 2 tbsp olive oil
Directions:
1. In a large pot, sauté onion and garlic until softened.
2. Add shredded chicken, white beans, green chilies, chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 20 minutes.
3. In a separate pan, heat olive oil and fry corn tortilla strips until crispy. Drain on paper towels.
4. Ladle the chili into bowls, top with shredded cheese and crispy tortilla strips.
5. Serve hot and enjoy the comforting flavors!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Calories: ~380 per serving | Servings: 6 | Storage Tips: Store chili in an airtight container in the refrigerator for up to 3 days. Keep tortilla strips separate to maintain crispiness.