Award-Winning White Chicken Chili Recipe

In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and cook until onion is translucent and garlic is fragrant.

Add the chicken breasts to the pot, season with salt and pepper, and cook until no longer pink in the center. Remove the chicken from the pot and shred it using two forks.

Return the shredded chicken to the pot and add the drained white beans, diced green chilies, ground cumin, dried oregano, and chili powder. Stir to combine.

Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 1 hour.

Add the shredded Monterey Jack cheese to the pot and stir until melted and incorporated.

Season with additional salt and pepper if needed. Serve hot with optional toppings such as sour cream, diced avocado, chopped cilantro, and lime wedges.