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2 tablespoons olive oil

3 lbs boneless, skinless chicken thighs (cut into 1-inch cubes)

2 cups chopped onions

1 teaspoon salt

2 teaspoons garlic powder

2 teaspoons cumin

2 teaspoons dried oregano

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

2 cups chicken broth

2 (15-ounce) cans cannellini beans, drained and rinsed

2 (4-ounce) cans diced green chiles, drained

1/4 cup chopped green onions

1/4 cup fresh cilantro

1 cup shredded Monterey Jack cheese




Heat oil in a large Dutch oven over medium heat, then add chicken and onions. Cook for about 5 minutes or until chicken is no longer pink.

Stir in salt, garlic powder, cumin, oregano and pepper. Cook 2 minutes. 


Stir in broth, beans, and chiles. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until all flavors have blended.

Serve with green onions, cilantro and cheese on top of each bowl.


Serves 4 to 6


This chili can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months.






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