White Chili in a Tortilla Bowl Recipe

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 4 cooked, boneless chicken breast half, chopped
  • 3 cans chicken broth - 14,5 oz. each
  • 2 cans green chili peppers - 4 oz. each, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons cayenne pepper
  • 5 cans Great Northern beans (or any white bean of your choice) - 14.5 oz. each, undrained
  • 1 cup shredded Monterey Jack cheese
  • Flour tortillas
  • Optional: Sour Cream
  • Optional for extra heat: add two 4 oz cans jalapeno peppers, chopped
Container:Large pot
30 mins
1 hr
1.5 hrs
  • Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté for 10 minutes, or until onions are tender.
  • Add the chicken, chicken broth, chili and/or jalapeno peppers, cumin, oregano, and cayenne pepper; bring to a boil.
  • Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly.
  • Line bowls with flour tortillas, pour chili into individual bowls.
  • Top with the cheese and/or sour cream.
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