Chicken and White Bean Chili

A spicy but not too hot, hearty and healthy red Chili.

• Ready In: 55 mins
• Serves: 12-14

Ingredients

• Chicken

• 3  chicken breasts
• 2  lemons, juice of
• 2  tablespoons canola oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  teaspoon paprika
• 3  tablespoons flour

• The soup base

• 3  tablespoons canola oil
• 3  garlic cloves, minced
• 1  small sweet onion, finely chopped
• 1  anaheim chili, seeded and finely diced
• 1  jalapeno pepper, seeded and finely diced
• 1⁄4 cup carrot, finely chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2ounce) can  petite diced tomatoes
• 2 (15 ounce) cans white beans, drained and rinsed
• 1  cup  low-sodium low-fat chicken broth
• 1⁄2 cup water
• 1  tablespoon chili powder
• 1⁄4 teaspoon cumin powder
• 1 1⁄2 chipotle chiles in adobo, minced
• 1  cup frozen sweet corn
•  salt and pepper

• Garnish (optional)

•  sour cream
•  shredded cheese
•  scallion
•  tortilla chips

Directions

1. For the marinade, whisk together the lemon juice, oil, paprika, salt and pepper.
2. Add chicken breasts and let marinade at least 10 minutes, up to 1 hour.
3. Grill chicken until cooked through. (You could use a fry pan or broiler if you wish).
4. When cooked through, wrap loosely in heavy duty foil and let rest 10 minutes before dicing into 1/2" cubes.
5. Toss chicken cubes with flour and set aside.
6. For the soup base, heat a large pot over medium heat, then add onion, garlic, jalepeno, anaheim, and carrot. Cook for 10 minutes or until vegetables are translucent.
7. Add tomatoes, beans, chicken broth, chili powder, cumin, and chipotles. Let simmer for 10 minutes.
8. Add flour coated chicken to pot along with the water (add extra later on if its too thick). Cook 5 minutes or until raw flour taste is gone.
9. Remove from heat and add corn.
10. Serve and enjoy!