Chicken and White Bean Chili

Ingredients

• 2 tablespoons vegetable oil, or to taste
• 2 pounds skinless, boneless chicken breast, cut into cubes
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 jalapeno peppers, minced
• 2 cloves garlic, minced
• 1 quart chicken broth
• 1 (8 ounce) jar salsa
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 0.5 teaspoon paprika
• 0.25 teaspoon cayenne pepper
• 2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
• 0.25 cup fresh cilantro

Steps

1. Heat vegetable oil in a large pot over medium-high heat. Add chicken, bell pepper, and onion; sauté until chicken is browned and vegetables are tender, 5 to 7 minutes. Stir in jalapeños and garlic; cook until fragrant, about 1 minute.
2. Pour in chicken broth, then stir in salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is tender and no longer pink in the center, about 20 minutes.
3. Stir in beans and cilantro; cook until beans are hot and soft, about 10 minutes.