Ingredients
15 ml vegetable oil
1 onion, finely chopped
115 g canned diced jalapeno peppers
115 g canned chopped green chile peppers
3 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground cayenne pepper
3 cans (400 g each) white beans
2 cans (400 g each) chicken broth
710 g cooked chicken breast, chopped
115 g shredded Monterey Jack cheese
Directions
Step 1
Begin by heating the vegetable oil in a large saucepan over medium-low heat. Add the chopped onion and cook until tender, stirring occasionally, for 5 to 8 minutes.
Step 2
Add the diced jalapeño peppers, chopped green chile peppers, minced garlic, ground cumin, dried oregano, and ground cayenne pepper. Cook and stir for 3 minutes.
Step 3
Stir in the white beans, chicken broth, and chopped chicken. Let it simmer for 15 minutes, stirring occasionally.
Step 4
Remove the saucepan from the heat and slowly stir in the shredded Monterey Jack cheese until melted.
Step 5
Serve the chili warm and enjoy the zesty flavors!