Chunky Chicken White Chili

Submitted by HauteCook24

"I adapted this recipe from Rachael Ray's cookbook, "30 Minute Meals". Originally, it's not spicy enough for me and too runny to be chili, so I changed it a bit. Great for leftovers for lunch- the spicyness will mellow overnight."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 tablespoon extra virgin olive oil
• 2 lbs 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
• 2 tablespoons ground cumin
• 5 dashes cayenne pepper sauce (i.e. Tabasco, Red Hot)
• 1⁄3 cup chopped fresh cilantro
• 1 (14 ounce) can fat-free low-sodium chicken broth
• 2 (15 ounce) cans white kidney beans, drained
• coarse salt
• shredded cheddar cheese, and crushed tortilla chips for topping

directions

1. Heat oil in pot over medium high heat.
2. Add chicken and cook for five minutes or until white; keep chicken moving.
3. Add minced onion & hot pepper(s), garlic, seasonings, and cilantro.
4. Reduce heat to medium and cook for five minutes to sweeten and soften onion.
5. Add the broth and beans; salt to taste.
6. Bring to a boil.
7. Reduce heat and simmer until ready to serve.
8. Top bowls of chili with shredded cheddar cheese and crushed tortilla chips.

Reviews

[marliewiggins]

I'll stick to Rachel Ray's version.