WHITE BEAN CHICKEN CHILI
WHITE BEAN CHICKEN CHILI
– 1 tablespoon olive oil – ½ cup onion minced finely – 1 tablespoon garlic minced finely – 1 lb boneless skinless chicken breasts cut in half – 2 15 oz can can cannellini beans rinsed & drained – no or low salt – 4 oz diced green chiles – 3 cups chicken broth – 1 teaspoon chili powder – 1 teaspoon paprika – ¼ teaspoon pepper – ¼ teaspoon salt – 1/4 teaspoon red pepper flakes – 1 cup frozen corn defrosted
WHITE BEAN CHICKEN CHILI
In a large pot, heat olive oil. Sauté onions and garlic for 5 minutes until translucent. Add all ingredients to the pot except frozen corn. Cover the pot. Bring to a boil, then reduce to a high simmer for 25 minutes.
WHITE BEAN CHICKEN CHILI
Once the chili has simmered for 25 minutes – remove the chicken from the pot. Shred with forks and return to the pot. Add frozen corn. Stir to combine.
WHITE BEAN CHICKEN CHILI
The chili is fine to eat at this point. If you prefer a thicker chili, return to the stove and boil for 10 minutes, uncovered.