White Bean and Chicken Chili

White Bean and Chicken Chili
White Bean and Chicken Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    skinless, boneless chicken breasts

  • 1

    t olive oil

  • 1

    large onion

  • 1

    T minced garlic

  • 1

    (15 oz.) can great northern white beans

  • 1

    (19 oz.) can cannellini beans

  • 1

    (14 1/2 oz.) can chopped green chilies

  • 1 1/2

    t ground cumin

  • 1

    t pepper, preferably white

  • 1/8

    t cayenne pepper

  • 1

    (14 1/2 oz.) can fat-free chicken broth

  • 2

    T cornstarch

  • 2

    T water

  • 1/2

    cup shredded monterey jack cheese

  • 1/4

    cup reduced-fat sour cream

Directions

Heat oil on medium in a 4 1/2 qt. dutch oven. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir occasionally to prevent sticking. Cut the chicken into bite-size chunks, add them to the pot and stir occasionally. Add the garlic and continue to cook, stirring occasionally. While the chicken cooks, rinse and drain both cans of beans, and drain the chilies. Add the chilies to the pot along with the cumin, white pepper and cayenne pepper. FRaise the heat to high, and add the broth and drained beans. Cover the pot and bring the chili to a boil. Meanwhile, combine the cornstarch and water in a small container that has a lid. Shake well to remove any lumps. When the chili boils,, the chicken should be cooked through. Add the cornstarch mixture a little at a time, stirring constantly. Continue to boil until the chili reaches the desired thickness. Remove from heat and serve. Garnish with cheese and sour cream.

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