* Sour cream and shredded cheese, for serving (optional)
Steps
To make Easy White Chili II, follow these simple steps:
Ingredients:
* 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 tablespoons olive oil
* 2 tablespoons all-purpose flour
* 2 cans (4 ounces each) diced green chilies
* 1 can (14.5 ounces) diced tomatoes
* 2 cups chicken broth
* 1 teaspoon ground cumin
* 1/2 teaspoon smoked paprika
* Salt and pepper, to taste
* Sour cream, shredded cheese, chopped green onions (optional, for garnish)
Instructions:
1. In a large pot or Dutch oven over medium-high heat, sauté the onion and garlic in olive oil until softened and lightly browned. Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes.
2. Stir in the flour, cumin, smoked paprika, salt, and pepper. Cook for 1-2 minutes, stirring constantly.
3. Add the diced green chilies, diced tomatoes, and chicken broth to the pot. Bring to a boil, then reduce heat to low.
4. Let the chili simmer for at least 30 minutes or until the chicken is cooked through and the flavors have melded together. Taste and adjust seasoning as needed.
5. Serve hot with your choice of garnishes, if desired. Enjoy!
Note: For a spicier white chili, you can increase the amount of green chilies used or add some jalapeno peppers. You can also omit the shredded cheese and sour cream for a dairy-free version.