Rating: 4.5 stars
117 Ratings
  • 5 star values: 89
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

I love a hearty beef chili as much as the next guy, but once in a while there's nothing wrong with going over to the light side and enjoying an equally comforting bowl of white bean and chicken chili.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.

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  • Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.

  • Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.

  • Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

Nutrition Facts

410 calories; protein 29.1g; carbohydrates 54.7g; fat 8.9g; cholesterol 41.4mg; sodium 771.7mg. Full Nutrition
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