adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

White Bean Chicken Breast Chili
White Bean Chicken Breast Chili
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in a comforting bowl of white bean and chicken chili for a delicious change from traditional beef chili.
Ingredients:
  • 1 teaspoon vegetable oil
  • 2 boneless, skinless chicken breast halves
  • 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
  • 0.5 teaspoon chipotle pepper powder
  • 0.25 teaspoon dried oregano
  • 1 teaspoon fine cornmeal
  • 2 cups chicken broth, divided
  • 2 (15 ounce) cans white beans, drained
  • 1 cup chicken broth
  • 0.25 teaspoon white sugar, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 0.33333334326744 cup chopped green onions
  • 0.33333334326744 cup sour cream
  • 0.33333334326744 cup chopped fresh cilantro
Instructions:
  • In a large, deep skillet over medium-high heat, warm 1 teaspoon of vegetable oil. Brown chicken breasts for about 4 minutes. Lower heat to medium, flip, cover, and brown the other side for about 5 minutes. Transfer to a plate and let cool before chopping into cubes.
  • Heat a skillet over medium heat and add 1 teaspoon of vegetable oil along with the onion, salt, and black pepper. Cook and stir until the onion becomes translucent, about 4 to 5 minutes. Then, add the garlic and cook until fragrant, around 1 minute.
  • Combine ancho chili powder, cumin, flour, chipotle pepper powder, and oregano with the onion mixture; cook for 2 to 3 minutes. Pour in 1 cup of chicken broth, stirring well to scrape up any brown bits. Mix in cornmeal and bring to a simmer.
  • Add the beans and an additional cup of chicken broth. Cut the chilled chicken breasts into cubes, mix into the chili, and bring to a gentle boil. Pour in the remaining chicken broth, season with salt, black pepper, sugar, and cayenne pepper. Simmer until piping hot. Serve with a sprinkle of green onions, a dollop of sour cream, and some fresh cilantro.

Similar Recipes