Black and White Chicken Chili

By Tdunl

Ingredients

• ● 8 Tyson® Fresh Boneless, Skinless Chicken Breasts
• ● or 8 Tyson® Boneless Skinless Chicken Breasts with Rib Meat
• ● 1 large onion, chopped
• ● 1 14 oz can chicken broth
• ● 2 jalapeno peppers, fresh; seeded and finely chopped
• ● 1 tbsp. garlic, chopped
• ● 2 15 oz cans Great Northern beans, undrained
• ● 2 15 oz cans black beans, drained
• ● 1 tbsp. chili powder
• ● 1-1/2 tsp. ground cumin
• ● 1/2 tsp. salt

Preparation

Step 1

Wash hands. Cut chicken into 1/2-inch cubes.

Spray large, deep pot or saucepan with nonstick cooking spray. Heat over medium-high. Add chicken; cook 2 minutes, stirring frequently. Add onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20 to 30 minutes or until chicken is done (internal temp 170°F).

Serving Suggestion: Top individual servings of chili with sour cream. Serve with mixed green salad and hot tortillas or tortilla chips. Refrigerate leftovers or freeze in tightly sealed nonmetallic container or freezer bag.

Substitution Tip: To substitute Tyson® Individually Frozen Boneless, Skinless Chicken Breasts, simply increase cooking time by about one-third.