2 tablespoons olive oil
3 lbs boneless, skinless chicken thighs (cut into 1-inch cubes)
2 cups chopped onions
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed
2 (4-ounce) cans diced green chiles, drained
1/4 cup chopped green onions
1/4 cup fresh cilantro
1 cup shredded Monterey Jack cheese
Heat oil in a large Dutch oven over medium heat, then add chicken and onions. Cook for about 5 minutes or until chicken is no longer pink.
Stir in salt, garlic powder, cumin, oregano and pepper. Cook 2 minutes.
Stir in broth, beans, and chiles. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until all flavors have blended.
Serve with green onions, cilantro and cheese on top of each bowl.
Serves 4 to 6
This chili can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months.