White Bean Chicken Breast Chili recipe
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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 ½ teaspoon chipotle pepper powder ¼ teaspoon dried oregano 1 teaspoon fine cornmeal 2 cups chicken broth, divided 2 (15 ounce) cans white beans, drained 1 cup chicken broth ¼ teaspoon white sugar, or to taste 1 pinch cayenne pepper, or to taste ⅓ cup chopped green onions ⅓ cup sour cream ⅓ cup chopped fresh cilantro
Nutrition Info
- 409.9 caloriescarbohydrate: 54.7 gcholesterol: 41.4 mgfat: 8.9 gfiber: 11.9 gprotein: 29.1 gsaturatedFat: 3.4 gservingSize: -sodium: 771.7 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions White Bean Chicken Breast Chili
Directions
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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.
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.
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.
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.