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White Bean Chicken Chili
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|1 lb boneless skinless chicken breasts, cubed|
|1 teaspoon Adobo seasoning, plus more to taste|
|2 tablespoons olive oil|
|1 cup chopped onion|
|1 cup chopped green Bell pepper|
|1 tablespoon minced fresh garlic|
|1 large jalapeno pepper, seeded and finely diced|
|2 teaspoons dried leaf oregano|
|1 teaspoon ground cumin|
|3 cans white kidney or Cannellini beans, (15 oz.) drained, divided|
|4 cups chicken broth, divided|
|2 cups shredded Mexican blend or cheddar cheese, for topping|
|Sour cream, for optional topping|
|Cilantro, for optional topping|
|Tortilla chips, for optional topping|
- In a large Dutch oven or soup pot, over medium-high heat, brown chicken with Adobo seasoning and olive oil. Cook, stirring occasionally, until cooked through. Stir in onion, garlic, and peppers; cook 2 minutes more. Add oregano and cumin and cook until vegetables are tender, about 5 minutes longer. In a small bowl, mash one of the drained cans of beans with a ½ cup of the chicken broth. Add to pot along with rest of the beans and chicken broth. **Bring to a boil; reduce heat to a simmer and cook at least 1 hour. Serve hot in bowls topped with shredded cheese, sour cream, fresh cilantro and tortilla chips, if desired.
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