White Bean Chicken Breast Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
- 1/4 teaspoon dried oregano
- salt and freshly ground black pepper to taste
- 4 cloves garlic chopped
- 1 teaspoon all-purpose flour
- 1 teaspoon ground cumin
- 1 cup chicken broth
- 1/3 cup sour cream
- 1 teaspoon vegetable oil
- 1 large onion diced
- 1/3 cup chopped fresh cilantro
- 2 cups chicken broth divided
- 1/3 cup chopped green onions
- 1 pinch cayenne pepper or to taste
- 1 tablespoon ancho chile powder
- 2 boneless, skinless chicken breast halves
- 1/2 teaspoon chipotle pepper powder
- 1 teaspoon fine cornmeal
- 2 (15 ounce) cans white beans drained
- 1/4 teaspoon white sugar or to taste
- Carbohydrate 12.3357189162849 g
- Cholesterol 716.196250004739 mg
- Fat 142.998300894588 g
- Fiber 2.69275982953925 g
- Protein 181.750410146247 g
- Saturated Fat 41.0460277944539 g
- Serving Size 1 1 serving (1069g)
- Sodium 730.703695828745 mg
- Sugar 9.64295908674564 g
- Trans Fat 12.1562018729688 g
- Calories 2106 calories
Directions 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.
