Chicken Chili
Make it Tex-Mex tonight with a tasty Chicken Chili recipe made right at home. Serve with freshly baked cornbread to create a spicy meal the whole family will enjoy – from stove to table in 35 minutes.
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Ingredients
2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, diced into ½" pieces
¼ teaspoon salt
¼ teaspoon ground black pepper
2 Tablespoons vegetable oil
2 cups diced yellow onion
4 garlic cloves, chopped
1 Tablespoon ground cumin
1 teaspoon dried oregano
3 (15.5-ounce) cans cannellini beans, drained
1½ cups low sodium chicken broth
1 (7-ounce) can diced green chiles
½ cup whipping cream
¾ teaspoon salt
¼ teaspoon ground black pepper
sour cream (optional)
cooked cornbread (optional)
Directions
1. Season chicken with ¼ teaspoon salt and ¼ teaspoon black pepper.
2. Heat vegetable oil in 6-quart stockpot over medium heat.
3. Add onion, garlic, cumin and oregano. Cook 5 minutes.
4. Add seasoned chicken. Cook 5 minutes
5. Add beans, broth, green chiles, whipping cream, ¾ teaspoon salt and ¼ teaspoon black pepper. Bring temperature up to a simmer. Cover and simmer 15 minutes, stirring occasionally. Chicken should reach an internal temperature of 165°F and chili should thicken.
6. Serve with sour cream and cooked cornbread.
NUTRITION FACTS
Calories
360
Fat
13g
Saturated Fat
5g
Sodium
810mg
Carbohydrate
32g
Sugars
3g
Protein
31g
