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  • 2 T Canola oil
  • 1 large onion, chopped
  • 4 large garlic cloves, chopped
  • 1 T ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp anise seed
  • 1/2 tsp dried, crushed red pepper
  • 1 lb boneless, skinless chicken, cut into 1 inch pieces
  • 3 - 15 oz cans cannelloni beans
  • 1 C canned chicken broth
  • 1 7 oz can diced green chilies
  • 1/2 C whipping cream
  • Grated cheddar cheese
  • Chopped cilantro optional



Step 1

Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, anrrise seed and dried red peppe. Saute 5 minutes. Push onion to side of pan. Season chicken with salt and pepper and add to pan.
Saute chicken approximately 5 minutes.

Drain beans, reserve 1/2 C bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Seimmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate.) Ladle chili in bowls. Top with cheese and sprinkle with cilantro.

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