White Bean Chicken Chili

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READY IN: 2hrs 4mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean and wash chicken breasts. Season with Paprika, Sazon & Abodo. Let sit for 20 minutes while you prepare everything else.
  • In a soup pot, heat olive oil over medium heat.
  • Cook Chicken Breasts thoroughly, approximately 6-8 minutes on each side. Don't let them get too brown, you'll be shredding them later! Once cooked, remove from pot and set aside to cool.
  • In the same pot, still over medium heat, add Cooking Wine to deglaze the pot. Add Onion, Garlic and Ginger, saute until the Onions are translucent.'.
  • Add Cumin, Oregano, and Cayenne Pepper to the mix and saute for about 3-5 minutes, until fragrant.
  • Add Chopped Green Chillies & Jalapenos, with juice (if using) and saute for another 3-5 minutes, 2 minutes if not using Jalapenos.
  • Add Beans, 3 Cups of Hot Water and the Boullion Cubes, increase heat, bring to a boil and then reduce to a simmer for 45 minutes.
  • While that's simmering, shred the Chicken Breasts.
  • After 45 minutes, add shredded chicken to the mixture along with the remaining 1 cup of water. Let simmer for 30 minutes.
  • Season with salt & pepper, if needed.
  • Serve chili in desired serving ware & top with a dallop of fat-free sour cream and cheese.
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