White Chpotle-Chicken Chili Recipe

6

Ingredients

1 tablespoon EVOO
1 large onion, chopped
4 boneless, skinless chicken breasts, cut into 1" chunks
2 teaspoons chili powder
2 teaspoons ground cumin
Salt and black pepper
3 14/5 oz cans white kidney beans, rinsed
2 cups chicken broth
1 teaspoon canned chipotle chili, seeded and minced
1/2 cup nonfat half and half

Preparation

Step 1

Warm oil in a large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onions to one side; add chicken to skillet and sprinkle with chili powder, cumin, salt and pepper. Cook 5 minutes, stirring.
Increase heat to medium-high. Addd 2 cans of beans and draining liquid, 1 1/4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
Meanwhile, combine remaining 1 can of beans and 3/4 cup broth in bowl of food processor. Puree until smooth, then add to soup in pot, along with half and half. Simmer a few minutes, stirring, until ingredients are warmed through and flavors incorporate. Serve hot; garnish with cheese and cilantro.