White Bean and Chicken Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Looks mild but tastes hot! This is wonderful chili. Ingredients:
1 pound chicken breast, boneless & skinless |
1 tsp olive oil |
1 large onion, chopped |
1 tbs garlic |
28 ounces great northern beans, canned |
4 1/2 ounces chopped green chilies |
1 1/2 tsp cumin |
1 tsp pepper, white |
1/8 tsp cayenne pepper |
14 ounces fat free chicken broth |
2 tbs cornstarch |
2 tbs water |
Directions:
1. Defrost the chicken.
2. Heat the oil on medium in a Dutch oven. Peel and coarsely chop onion and add it to the pot. Stir occasionally to prevent sticking.
3. Cut the chicken (partially defrosted is ok) into bite sized chunks and add them to the pot and stir occasionally. Add the garlic and continue stirring occasionally.
4. While the chicken cooks, drain and rinse the beans and drain the chilies. Add the chilies tothe pot along with the cumin, white pepper and cayenne pepper. Raise the heat to high and add the broth and drained beans. Cover the pot and bring the chili to a boil.
5. Meanwhile, combine the cornstarch and water.
6. When the chili boils the chicken should be cooked through. Add the cornstarch and water mixture a little at a time stirring contstantly until the chili reaches the desired thickness.
7. Garnish with cheese or sour cream if desired.
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