Chunky Chicken White Chili |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I adapted this recipe from Rachael Ray's cookbook, 30 Minute Meals . Originally, it's not spicy enough for me and too runny to be chili, so I changed it a bit. Great for leftovers for lunch- the spicyness will mellow overnight. Ingredients:
1 tablespoon extra virgin olive oil |
2 lbs boneless skinless chicken breasts, diced |
1 large yellow skinned spanish onion, chopped |
1 -2 serrano pepper, pepper(s) seeded and minced |
4 garlic cloves, minced |
2 tablespoons ground cumin |
5 dashes cayenne pepper sauce (i.e. tabasco, red hot) |
1/3 cup chopped fresh cilantro |
1 (14 ounce) can fat-free low-sodium chicken broth |
2 (15 ounce) cans white kidney beans, drained |
coarse salt |
shredded cheddar cheese, and crushed tortilla chips for topping |
Directions:
1. Heat oil in pot over medium high heat.
2. Add chicken and cook for five minutes or until white; keep chicken moving.
3. Add minced onion & hot pepper(s), garlic, seasonings, and cilantro.
4. Reduce heat to medium and cook for five minutes to sweeten and soften onion.
5. Add the broth and beans; salt to taste.
6. Bring to a boil.
7. Reduce heat and simmer until ready to serve.
8. Top bowls of chili with shredded cheddar cheese and crushed tortilla chips.
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