Easy White Chili w/ Hot Spicy Oregano

Add the fresh oregano near the end of the cooking time in order to retain the hot and spicy flavor of the herb. If the chili is too spicy, add a dollop of sour cream to tame the heat, or stir in additional canned, chopped jalapeno pepper if you desire a hotter, spicier chili.

Yield: 8 cups

Ingredients

  • 4 chicken breast halves (about 1 1/2 pounds)
  • 2 teaspoons cumin
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • ½ cup diced red bell pepper
  • 2 cups chicken broth
  • 2 (14-ounce) cans great Northern beans, drained
  • 1 (15-ounce) can cannellini beans, drained
  • 2 tablespoons canned, chopped jalapeno pepper
  • 3 tablespoons coarsely chopped hot and spicy oregano
  • 1 teaspoon sugar
  • Hot and spicy oregano sprigs

Instructions

Cut chicken into ¾ inch cubes; toss with cumin and black pepper, and set aside.

Heat oil in a large Dutch oven over medium heat; add onion, garlic, and bell pepper. Cook 10 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 10 minutes, stirring occasionally.

Add broth, beans, and jalapeno peppers, stirring well. Bring mixture to a boil; reduce heat to low, and cook 15 minutes. Add oregano and sugar, stirring well. Cook 5 additional minutes. Ladle into serving bowls. Garnish with oregano sprigs.

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