Award-Winning White Chicken Chili

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 large onion, diced (1 cup)
• 2 cloves garlic, minced
• 1 (4-ounce) can diced green chiles
• 2 (15-ounce) cans great northern beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) can petite diced tomatoes with green chiles, undrained
• 1 (10-ounce) can cream of chicken soup
• 1 (14.5-ounce) can chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Shredded Monterey Jack cheese, for garnish (optional)

Preparation Time: 15 minutes

Cooking Time: 60 minutes

Difficulty Level: 2 out of 5 (Simple)

Preparation Method Steps:

1. Season the chicken breasts with salt and pepper.
2. Heat the olive oil in a large pot over medium-high heat.
3. Add the chicken breasts and cook until golden brown on each side, about 2-3 minutes per side.
4. Remove the chicken from the pot and set aside.
5. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
6. Stir in the green chiles, beans, corn, tomatoes, cream of chicken soup, and chicken broth.
7. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
8. Add the chicken breasts back to the pot and cook until heated through, about 10-15 minutes.
9. Season with cumin, oregano, salt, and pepper to taste.
10. Garnish with shredded Monterey Jack cheese if desired.

Nutritional Information (per serving):

• Calories: 350
• Fat: 12 grams
• Saturated Fat: 4 grams
• Cholesterol: 60 milligrams
• Sodium: 800 milligrams
• Carbohydrates: 38 grams
• Dietary Fiber: 11 grams
• Protein: 25 grams

Dish Characteristics:

• Creamy and flavorful
• Packed with beans, corn, and tomatoes
• Comforting and satisfying
• Warm and spicy, with a hint of cumin and oregano

User Comments:

• "This chili is rich and delicious! The white beans give it a unique twist."
• "I love the combination of flavors in this chili. It's perfect for a cold day."
• "This is one of my favorite white chili recipes. It's easy to make and always a hit with my guests."

Special Precautions and Tips:

• To reduce the spice level, use mild green chiles instead of hot.
• Serve with cornbread or tortilla chips for a complete meal.
• Leftover chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.