This is a great alternative to the traditional chili. Especially for those who like to avoid red meat. But lets be clear, this is not a low fat dish. Lots of Jack cheese adds flavour, and oh yeah, some fat too. When we can find Hatch green chiles, we use those, but the canned green chilies work just fine when they’re not available.
Ingredients
1 tablespoon extra virgin olive oil
1 yellow onion diced
3 garlic cloves minced
4 boneless, skinless chicken breasts
4 cups of chicken stock
1 4 oz can of diced fire roasted green chiles
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
3 cans cannellini beans, drained and rinsed
12 oz shredded Monterey Jack Cheese, divided
salt and pepper to taste
Preparation
In a medium pot, boil chicken breasts in chicken stock until cooked through, about 20 minutes. When cooked, remove chicken breasts from stock, shred and set aside. Reserve the chicken stock. In a large pot, heat oil over medium high heat. Add onions and sauté until translucent (remember to add a pinch of salt at this point in order to sweat the onions). Then add garlic and cook for another minute. Then add cumin, cayenne and chiles and cook for another 2 minutes. Add in shredded chicken and beans, then add reserved stock. Bring to a boil and add 8 oz of cheese, stir to mix. Simmer for 15 minutes, stirring occasionally. Serve with extra cheese on the side and sour cream if desired.
