- 1 teaspoon vegetable oil
- 2 boneless, skinless chicken breast halves
- 1 teaspoon vegetable oil
- 1 large onion, diced
- salt and freshly ground black pepper to taste
- 4 cloves garlic, chopped
- 1 tablespoon ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon all-purpose flour
- 1/2 teaspoon chipotle pepper powder
- 1/4 teaspoon dried oregano
- 1 teaspoon fine cornmeal
- 2 cups chicken broth, divided
- 2 (15 ounce) cans white beans, drained
- 1 cup chicken broth
- 1/4 teaspoon white sugar, or to taste
- 1 pinch cayenne pepper, or to taste
- 1/3 cup chopped green onions
- 1/3 cup sour cream
- 1/3 cup chopped fresh cilantro
- Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
- Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
- Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.
03/24/2017
recipepes.com
White Bean Chicken Breast Chili, recipe
PT15M
PT1H
5
455 calories
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