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White Bean Chicken Chili




Source of Recipe


Pick N Save


Recipe Introduction


Jeff Wessel
Sheboygan, WI
Firehouse #2


List of Ingredients




6 White corn tortillas
2 Tbls. Olive oil
1 large onion, chopped
1 lb. Boneless Chicken breasts or thighs, cut into 1-in. pieces
2 small red bell peppers, seeded & diced
3 15 oz. cans cannellini beans (white kidney beans)
1 can reduced sodium chicken broth
1 7 oz. can diced green chilies
Salt & pepper
4 large garlic cloves, chopped
1 Tbls. Ground cumin
1 Tbls. Chili powder
1 teaspoon oregano
1/2 cup whipping cream
Grated cheddar cheese
Chopped fresh cilantro

Recipe



Place a tortilla directly on stovetop burner (gas or electric), set on med. low, and toast, turning frequently with tongs, until golden, 30-60 seconds. Repeat with 3 more tortillas. Cut into 1" strips, set aside.

Season chicken with salt & pepper, heat oil in a Dutch oven over medium heat, add onion, garlic, cumin, chili powder and oregano. Saute 5 minutes. Push aside onions to one side of pan. Add seasoned chicken, saute 5 more minutes. Add beans, broth, green chilies, cream & tortillas to checken mixture. Simmer until chicken is tender & cooked through. Stir in some of the fresh chopped cilantro. May toast remaining tortillas for garnish. Ladle chili into bowls. Top with remaining cilantro & cheese & tortillas.