White Chicken Chili
Danalaila
October 22, 2015
Ingredients
- 1 pound ground chicken
- 2 Bell peppers 1 yellow - 1 orange
- 1 yellow or white onion chopped
- 3 garlic cloves chopped
- 4 cups low sodiun chicken broth
- 1 tbsp cumin
- 1 teaspoon chili powder add more if you like more heat
- 1 teaspoon oregano
- 1/2 teaspoon crushed chipolte pepper can find this next to the crushed red pepper in the spice aisle
- salt and pepper
- 2 cans cannellini beans I get one 15 oz can and one the next size up - drained and rinsed
- 1 cup frozen corn thawed
- 2 tbsp extra virgin olive oil
- 1 avacado for topping - cubed
- light sour cream for topping
- tortilla chips for topping
- shredded mexican cheese blend for topping
- fresh Cilantro for topping - chopped
- 1 tbsp flour optional for thickening - make a slurry by adding some of the chicken broth the the flour first and then add it in the last 30 minutes of the cooking time
Servings: 4-6
Units:
Instructions
- In a large pot or Dutch oven add the olive oil, onion and bell peppers with a pinch of salt and cook for a out 7 minutes until tender and then add in the chopped garlic and cook another 2 minutes.
- Next push the vegetables to the sides of the pot and add the ground chicken in the middle and start to brown. Next add in all the spices and some salt and pepper and cook until the chicken is no longer pink.
- Next add in the beans and the chicken broth and cook as long as you have - I try to let it go at least and hour to thicken. Stir in the corn about half way through and If the chili is not thick enough for you, make a slurry by adding some of the chicken broth to 1 tablespoon of flour and then add it in the last 30 minutes of the cooking time.
- Top your chili with all your favorites and enjoy!!! This is perfect for football season and is a hit every time!
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