Chicken And White Bean Chili
Ingredients
The base
-
1
tbsp
olive oil
-
1
medium
onion, chopped
-
3
cloves
garlic, chopped
-
1
tbsp
ground cumin
-
7
oz
can of chili Verde
-
3
cups
chicken broth
-
1.5
lbs
chicken (2 large breasts)
The additions
-
2
cans
cannellini beans, rinsed and drained
-
1
cup
frozen corn
-
⅓
cup
fresh chopped cilantro
-
4
scallions
thinly sliced
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Add chopped onions and cook until softened, about five minutes.
- Stir in garlic and cumin, cooking for an additional minute.
- Add chili Verde, chicken broth, and chicken breasts to the pot.
- Bring to a boil, then reduce heat, cover, and simmer for about twenty minutes.
- Remove chicken from the pot and let it cool in a bowl.
- Add beans and corn to the pot, seasoning with salt and pepper.
- Mash some beans against the pot to thicken the chili.
- Once cooled, shred the chicken and return it to the pot along with cilantro and scallions.
- Simmer for another five minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
102
Total fat
7g
Total carbohydrates
2g
Total protein
8g
Sodium
354mg
Cholesterol
31mg
You might also like