“You will love this quick and easy, one pot, White Chicken Chili recipe! It makes for a hearty, delicious meal full of spicy chili flavor, chicken, hominy, white beans, and cheese. Who doesn’t love a cheesy soup?!

Prep time: 10 minutes

Cook time: 45 minutes

Yield: 4-5 servings

Ingredients:

1 13.4oz. can cannellini beans

1 25 oz. can hominy

1 Tbsp olive oil

1 medium onion, chopped, about 1 1/2 cups

2 clove garlic, minced

2 teaspoons ground cumin

1/4 teaspoon cayenne pepper

1 tsp. Himalayan sea salt

4 Anaheim green chilies, roasted, peeled, deveined and deseeded (you can also use a 7 oz. can of diced green chilis)

1 1/2 teaspoons dried oregano

1 jalapeno or serrano pepper, finely chopped (optional)

2 pounds ground chicken (or you can use boneless, skinless chicken thighs, trimmed of excess fat and diced into 1/2 to 3/4-inch pieces)

3 cups chicken stock

2 cups grated Monterey Jack cheese, divided (1 1/2 cups and 1/2 cup for garnish)

How to Make It

In a large thick-bottomed pot, sauté onions in olive oil on medium-high heat until tender, about 4 minutes. Add the garlic, cumin, and cayenne pepper and cook one minute longer. Add the diced green chiles and dried oregano. Add the minced jalapeño or serrano chile you like extra heat.
Add ground chicken, chicken stock and increase the heat to high, bring to boil, then lower the heat to low.
Slowly, stir in the cheese until melted. Cover and simmer for 20 minutes, until the chicken is thoroughly cooked.
Add the drained beans and hominy and cook for an additional 15 minutes.
Serve topped with grated cheese and garnish with cilantro.
Enjoy!