White Bean Chicken Breast Chili |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love a hearty beef chili as much as the next guy, but once in a while there's nothing wrong with going over to the light side and enjoying an equally comforting bowl of white bean and chicken chili. Ingredients:
1 teaspoon vegetable oil |
2 boneless, skinless chicken breast halves |
1 teaspoon vegetable oil |
1 large onion, diced |
salt and freshly ground black pepper to taste |
4 cloves garlic, chopped |
1 tablespoon ancho chile powder |
1 teaspoon ground cumin |
1 teaspoon all-purpose flour |
1/2 teaspoon chipotle pepper powder |
1/4 teaspoon dried oregano |
1 teaspoon fine cornmeal |
2 cups chicken broth, divided |
2 (15 ounce) cans white beans, drained |
1 cup chicken broth |
1/4 teaspoon white sugar, or to taste |
1 pinch cayenne pepper, or to taste |
1/3 cup chopped green onions |
1/3 cup sour cream |
1/3 cup chopped fresh cilantro |
Directions:
1. Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
2. Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
4. Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.
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