White Bean Chicken Breast Chili Recipe

Name: White Bean Chicken Breast Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 2 boneless, skinless chicken breast halves, 1 teaspoon vegetable oil, 1 large onion, diced, and more.

Yes, White Bean Chicken Breast Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Bean Chicken Breast Chili

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