black and white chicken chili

Name: Black and White Chicken Chili
Yield: 4
Ingredients: 1 1/2 pound(s) boneless, skinless chicken breast; - salt & pepper; 2 tablespoon(s) olive oil; 1 medium onion, minced; 4 clove(s) garlic, minced; 1 1/2 teaspoon(s) ground cumin; 1 1/2 teaspoon(s) dried oregano; 4 cup(s) 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 cup(s) frozen corn; 1/4 cup(s) chopped fresh cilantro; 1 can(s) 8 oz chopped green chilis

(2 RATINGS)

54 Pinches 1 Photo

Doreen Fish

Oshawa, ON

Updated on Jan 13, 2011

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!!

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yield 4-6 serving(s)

Ingredients

1 1/2 pounds boneless, skinless chicken breast
- salt & pepper
2 tablespoons olive oil
1 medium onion, minced
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
4 cups chicken broth
1 can 15 oz cannellini beans, drained and rinsed
1 can 15 oz black beans, drained and rinsed
1 1/2 cups frozen corn
1/4 cup chopped fresh cilantro
1 can 8 oz chopped green chilis

How To Make black and white chicken chili

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.

Step 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.
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