SMF Kitchen
@smfchicken
00:10
Prep
00:35
Cook
00:45
Total Time
Ingredients & Directions
Directions
White Bean Chicken Chili
3-4
1 teaspoon
Cumin
Salt & Pepper, for seasoning chicken
2 teaspoons
Olive oil
1 can (4 oz.) small
Diced green chilies
1 cup
Yellow onion, diced small
1 teaspoon
Garlic, minced
1 (15oz) bag
Frozen corn
2 cans
White kidney beans (cannellini), drained and rinsed
3 1/2 cups
Chicken stock
8 oz
Greek yogurt
1
Lime
8 oz
Monterey Jack cheese
1/2 bunch
Cilantro
- Heat a large Dutch oven to medium-high.
- Season chicken breasts with salt, pepper, and cumin on both sides.
- Add oil to pan and sauté the chicken for 3-5 minutes per side (cook chicken all the way through to an internal temperature of 165°F).
- Remove chicken breasts, rest the chicken on a cutting board.
- Sauté onion until slightly browned, add garlic and continue to sauté for another minute.
- Add the corn, green chilies, and beans to the pot.
- Deglaze with chicken stock, thoroughly stir to remove any bits from the bottom of the pan.
- Slice chicken into bite size pieces and then add back to the Dutch oven.
- Cover and continue to cook on low until flavors have developed, about 20 minutes.
- Before serving, add yogurt to the chili and stir to combine.
- Season with salt, and adjust if necessary.
- Serve chili with Monterey Jack cheese, fresh cilantro, and lime wedges.
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Yield: 4
00:10
Prep
00:35
Cook
00:45 Total Time
Ingredients
Directions
White Bean Chicken Chili
3-4
1 teaspoon
Cumin
Salt & Pepper, for seasoning chicken
2 teaspoons
Olive oil
1 can (4 oz.) small
Diced green chilies
1 cup
Yellow onion, diced small
1 teaspoon
Garlic, minced
1 (15oz) bag
Frozen corn
2 cans
White kidney beans (cannellini), drained and rinsed
3 1/2 cups
Chicken stock
8 oz
Greek yogurt
1
Lime
8 oz
Monterey Jack cheese
1/2 bunch
Cilantro
- Heat a large Dutch oven to medium-high.
- Season chicken breasts with salt, pepper, and cumin on both sides.
- Add oil to pan and sauté the chicken for 3-5 minutes per side (cook chicken all the way through to an internal temperature of 165°F).
- Remove chicken breasts, rest the chicken on a cutting board.
- Sauté onion until slightly browned, add garlic and continue to sauté for another minute.
- Add the corn, green chilies, and beans to the pot.
- Deglaze with chicken stock, thoroughly stir to remove any bits from the bottom of the pan.
- Slice chicken into bite size pieces and then add back to the Dutch oven.
- Cover and continue to cook on low until flavors have developed, about 20 minutes.
- Before serving, add yogurt to the chili and stir to combine.
- Season with salt, and adjust if necessary.
- Serve chili with Monterey Jack cheese, fresh cilantro, and lime wedges.
