Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
I'm giving this 4 stars only because of the recommended enhancements from the reviews - I love this community! I doubled all of the spices and added New Mexico chili powder for flavor (not heat). I forgot to mash the beans, so I just put my immersion blender in for a few seconds to mash up part of the mixture and blended it in. A little squeeze of lemon juice would have been good too.
This recipe was really good...with a few modifications. The instructions were a little off. Boil the whole chicken pieces breasts the broth before dicing them? That just sounded strange to me. It was also odd not to saute or brown the chicken first before cooking it. I ended up dicing and sauteing the chicken up front (kind of "poaching" it in the broth) which worked well - it stayed moist. I added 1 orange bell pepper sauteed with the onions (for more vegetable and color) and 1/2 tsp cumin. I was out of hot sauce so I used a whole jalapeno (with seeds) and a couple of squirts of Sriacha sauce, which made it plenty spicy. Finally, I added juice from 1/2 lime and topped with cilantro instead of green onion. With these changes, I would make this recipe again and again!
I love this chili. It is creamy and hearty. The only thing I changed is I grilled the chicken and tore it into pieces. Soak it in salt water for an hour before you grill to make it really flavorful and tender. I added northern white beans instead. Add what ever beans you like. Try this one you will love it too.
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