Black and White Chicken Chili

Doreen Fish

By
@dfish

This is one of those recipes that you can change up any way you like. We eat a lot of chicken and fish but you can make it with ground beef, stew meat, venison, pork, beans or no beans....
I like this version....but then I use any excuse to make something with cumin and cilantro....love that flavor!!


Featured Pinch Tips Video

Rating:

Serves:

4-6

Ingredients

1 1/2 lb
boneless, skinless chicken breast
salt & pepper
2 Tbsp
olive oil
1 medium
onion, minced
4 clove
garlic, minced
1 1/2 tsp
ground cumin
1 1/2 tsp
dried oregano
4 c
chicken broth
1 can(s)
15 oz cannellini beans, drained and rinsed
1 can(s)
15 oz black beans, drained and rinsed
1 1/2 c
frozen corn
1/4 c
chopped fresh cilantro
1 can(s)
8 oz chopped green chilis

Directions Step-By-Step

1
Heat 1 tablespoon of the olive oil in a dutch oven over medium -high heat until just smoking. Season chicken with salt and pepper. Add chicken to pot and cook until golden brown. on both sides.. Transfer to a plate.
Heat the remaining 1 tablespoon of oil in the pot over medium heat until shimmering. Add the onion and 1/2 tsp salt and cook, stirring occasionally until softened 5- 7 minutes. Stir in garlic, cumin, oregano and 1/2 tsp pepper and cook until fragrant. about 30 seconds. Stir in broth scraping up any brown bits with a wooden spoon.
2
Return the chicken along with any juices to the pot. Bring to a simmer and cook until chicken is cooked through, approx 10 - 15 minutes. Transfer the chicken to a plate.When chicken is cool enough to handle shred the meat into bite size pieces and return to the pot.. Add the beans, corn and chilis.
Return to a simmer , cover and cook stirring occasionally until thickened about 15 mins.
remove from heat stir in cilantro, season with salt & pepper and serve.

About this Recipe

Other Tags: Quick & Easy, Healthy