• This hearty chili is perfect for the big game or a cold winters day but easy on the waistline. It's gluten free and low carb!

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 tsp vegetable or olive oil, divided
  • 1 onion, chopped
  • 1 tsp. minced garlic
  • 2 tsp. ground cumin
  • 1 tsp. oregano
  • 1/2 – 1 tsp. ground cayenne pepper
  • 7 oz. diced green Anaheim chiles
  • 4 cups chicken stock or canned chicken broth
  • 2 cans (15 oz.) cannellini beans
  • 1 tsp. chicken flavor base
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PREP TIME 10 Min READY IN 1 Hr 10 Min
COOK TIME 1 Hr SERVINGS 6
MAIN INGREDIENT Chicken
MEAL/COURSE Dinner
TYPE OF DISH Soup and Stew
COOKING METHOD Stove-Top

Preparation

  1. Heat 2 teaspoons of oil in a non-stick pan, add chicken and saute until the chicken is cooked through and barely starting to brown. Set aside to cool.
  2. While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then saute onions until they’re softened and just starting to brown, about 5 minutes. Add minced garlic and saute about 1 minute more. Add the ground cumin, oregano, and ground cayenne pepper and saute for 1 to 2 minutes.
  3. Add green chilies, beans, chicken stock, and chicken flavor base and let simmer for 30 minutes. While the chili simmers, shred the chicken into bite-sized pieces. after the chili has simmer for 30 minutes, add the chicken and simmer 10 to 15 minutes more.
  4. http://www.thewaytohisheartblog.com/chicken-white-bean-chili/

Rating

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