A delightful twist on the classic white chicken chili, this recipe combines creamy textures with a hint of spice for a comforting meal.
Heat a drizzle of oil in a large saucepan over medium heat.
Using a neutral oil like canola or vegetable oil works best for sautéing.
Add the chopped onion and cook until softened.
Stir frequently to prevent the onion from browning too much.
Stir in minced garlic, diced green chili peppers, cumin, oregano, and cayenne pepper. Cook until fragrant.
Cooking the spices briefly enhances their flavors.
Pour in the chicken broth and bring to a gentle boil.
Stir occasionally to ensure the spices are evenly distributed.
Add the cooked chicken and white beans. Reduce heat and simmer for 15 minutes.
Simmering allows the flavors to meld together beautifully.
Remove from heat and stir in the shredded cheese until melted.
Adding the cheese off the heat prevents it from becoming stringy.
Serve warm, garnished with your favorite toppings like sour cream or fresh cilantro.
Serving with tortilla chips adds a delightful crunch.
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