@homewithamyjo: @HexClad An entire batch of white chicken chili with room to stir 🙌 This HexClad Hybrid Deep Sauté Pan made dinner AND transferring the leftovers so much easier. Watch how the chili releases when I pour it out 👀 Tap the cart to check out the pan for your next family dinner. #HexClad #DeepSautePan #WhiteChickenChili #EasyFamilyMeals #Cookware WHITE CHICKEN CHILI INGREDIENTS • 3 pounds Great Northern beans, canned or bottled • 2 pounds boneless, skinless chicken breasts • 1 tablespoon olive oil • 4 cloves garlic, minced • 2 medium onions, chopped • 2 teaspoons ground cumin • 1/4 teaspoon ground cloves • 1/4 teaspoon cayenne pepper • 1 teaspoon ground oregano • 2 (4-ounce) cans chopped mild green chilies (hot may be substituted) • 4 cups chicken stock or canned broth • 20 ounces Monterey Jack cheese, grated and divided • Sour cream, for serving • Canned chopped jalapeño peppers, for serving DIRECTIONS 1. Place chicken in a large saucepan. Add cold water to cover and bring to a simmer. Cook until tender, approximately 15–20 minutes. Remove chicken and dice into 1/2-inch cubes. 2. Discard the cooking water. Heat olive oil in the same pan over medium heat. Add onions and cook until translucent. 3. Stir in garlic, green chilies, cumin, cayenne pepper, oregano and cloves. Sauté for 2–3 minutes. 4. Add chicken, beans, stock and 12 ounces of grated cheese. Simmer for 15 minutes. 5. Ladle into large bowls and top each with about 1 ounce of cheese. Serve with sour cream and chopped jalapeños on the side.

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Monday 26 October 2026 16:20:22 GMT