Yes, it's 80+ degrees outside and it's not exactly soup/chili weather, but I felt like making some chili. This is my first time making chicken chili, as I tend to use beef in my chili. This recipe is delicious and is healthy (minus the sour cream, cheddar cheese and tortilla chips I like to eat mine with)...so semi-healthy for me, but can be healthy for you!
White Chicken Chili
Adapted from All Recipes
3 tbs olive oil
2 chicken breasts (approximately 3 cups), cubed
1 onion, chopped
3 garlic cloves, chopped
4 oz can of chopped green chiles
1 jalapeno, seeds removed (you can add more if you like it spicier)
2 tsp ground cumin
1 tsp oregano
2 tsp chili powder
1/4 tsp cayenne pepper (again, you can add more if you want it spicier)
2 15 oz cans white beans (I used cannellini)
1 15 oz can pinto beans
1 cup of frozen corn (or canned and drained)
3 cups chicken broth
Salt and Pepper
Cheddar Cheese, for topping
Sour Cream, for topping
Tortilla Chips, for topping
Season the chicken lightly with salt and pepper. Heat oil in a large pot and brown the chicken. Remove the chicken to a plate. Remove the oil and leave about 1 tbs in the pan. Add the onion to the pot and cook until tender. Add the garlic, jalapeno, green chili peppers, cumin, oregano, cayenne, and chili powder. Add the chicken, beans, corn, and chicken broth. Cook for 15-20 minutes, stirring occasionally. Season with salt and pepper.
Serve in a bowl and top with cheddar cheese and sour cream. I like to top mine with some crumbled tortilla chips.
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