This is my family’s favorite chili . Serve over rice and sprinkle with shredded Monterey jack or Cheddar and a basket of tortilla chips for a great meal! I have also substituted 1 of the cans of cannellini beans with black beans, and it tasted great.
Original recipe makes 6 servings
Ingredients
1 pound skinless, boneless chicken breast meat – finely chopped
4 tablespoons olive oil
1 onion, finely diced
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
5 cups chicken broth
2 (15 ounce) cans cannellini beans
1 (4 ounce) can diced green chiles
1/4 cup cornmeal
salt and pepper to taste
1/4 teaspoon hot pepper sauce
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PREP
15 mins
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COOK
30 mins
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READY IN
45 mins
Directions
- In a large stock pot, saute chicken, olive oil, onion, garlic, red bell pepper and yellow bell pepper, until vegetables start to soften.
- Add chili powder, cumin and oregano. Cook on medium for 3 minutes. Add chicken broth, beans and green chilies and continue to cook on medium low for 5 to 10 minutes.
- If you want to thicken soup, mix cornmeal with a little water to form a paste and add to chili. Season with salt, pepper and hot sauce and serve.
Nutrition
Calories: 407 kcal
Carbohydrates: 41.7 g
Cholesterol: 44 mg
Fat: 12.2 g
Fiber: 9 g
Protein: 33.3 g
Sodium: 935 mg