Ingrédients pour White Bean And Chicken Chili
- Chicken Breast
- Yellow Onion
- Garlic Cloves
- Cannellini Beans
- 4 cups chicken broth
- Diced Green Chilies
- 1 (10.75 oz) can cream of mushroom soup
- 1 tablespoon ground cumin
- Cayenne Pepper
- Olive Oil
- Monterey Jack And Cheddar Cheese Blend
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Comment préparer White Bean And Chicken Chili
- Season both sides of the chicken breasts generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chicken breasts to the pot and cook for 4-5 minutes per side, until browned.
- While chicken cooks, dice the onion and mince the garlic.
- Remove chicken from the pot and set aside. Add the diced onion and minced garlic to the pot and cook for 5-6 minutes, until softened.
- Cut the cooked chicken breasts into 1/2-inch to 1-inch cubes.
- Add the canned green chilies to the pot and cook for 1 minute.
- Pour in the chicken broth and stir in the cream of mushroom soup. Stir well to combine.
- Add the drained and rinsed cannellini beans to the pot.
- Add the cubed chicken to the pot.
- Stir in the cumin and cayenne pepper.
- Bring the chili to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the flavors have melded and the chili has thickened.
- Season with additional salt and pepper to taste.
- Serve hot, topped with your favorite toppings such as shredded cheddar cheese, sour cream, chopped green onions, and/or crackers.
Nutrition Information (Approximate per serving)
Sodium
127 g
Sugar
45g
Fat
40g
Carbs
20g
