Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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.
Course
dinner
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
Author
Rachel Singer
Ingredients
1
Tbsp
olive oil
One medium onion
diced
5
large garlic cloves
minced (or 2 Tbsp 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
Tbsp
chili powder
1
Tbsp
chipotle chili powder (can substitute regular if not available)
1
tsp
oregano
1
Tbsp
cumin
about 15 crushed tortilla chips (can substitute a little cornmeal & salt to thicken chili, if desired)
8
oz
shredded cheddar jack cheese
1/2
cup
sour cream
Juice of 1/2 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..