Chunky Chicken White Chili
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 14.79 ml extra virgin olive oil
- 907.18 g boneless skinless chicken breasts, diced
- 1 large yellow skinned Spanish onion, chopped
- 1-2 serrano pepper, pepper(s) seeded and minced
- 4 garlic cloves, minced
- 29.58 ml ground cumin
- 1.25 ml cayenne pepper sauce (i.e. Tabasco, Red Hot)
- 78.78 ml chopped fresh cilantro
- 396.89 g can fat-free low-sodium chicken broth
- 2 (850.48 g) can white kidney beans, drained
- coarse salt
- shredded cheddar cheese, and crushed tortilla chips for topping
directions
- Heat oil in pot over medium high heat.
- Add chicken and cook for five minutes or until white; keep chicken moving.
- Add minced onion & hot pepper(s), garlic, seasonings, and cilantro.
- Reduce heat to medium and cook for five minutes to sweeten and soften onion.
- Add the broth and beans; salt to taste.
- Bring to a boil.
- Reduce heat and simmer until ready to serve.
- Top bowls of chili with shredded cheddar cheese and crushed tortilla chips.
Questions & Replies
Got a question?
Share it with the community!