Sunday, August 5, 2012

White Bean and Poblano Chicken Chili

2 tablespoons olive oil
2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
Two 15.5-ounce cans white beans, rinsed
3 large poblano chiles, seeded and chopped
1 large white onion, finely chopped
2 tablespoons chopped garlic
1 cup chicken broth
1/2 tablespoon ground cumin
1/2 tablespoon dried oregano
1 teaspoon dried chipotle chile powder (optional)
4 ounces pepper jack cheese, shredded (about 1 cup)
1/2 cup light sour cream
chopped cilantro for garnish

In a medium saucepan, heat the oil over medium heat. Add the chicken and stir frequently until cooked through, about 15 minutes.
Add 2 cups white beans, the poblanos, onion and garlic. Cook, stirring frequently, until the beans break apart, about 15 minutes.
Stir in the chicken broth, cumin, oregano and chipotle powder, then lower the heat to low. Add the remaining beans. Heat through.
Top portions of the chili with cheese, 1 tablespoon sour cream, and some chopped cilantro.

Recipe Courtesy of The Sisterhood of the Shrinking Jeans ~ White Bean & Poblano Chicken Chili
This is the easiest (least time consuming) chicken chili recipe I have found. It also contains way less ingredients than a lot of the ones I have come across.

1 comment:

  1. To follow up from my pending recipe trial, I did in fact make this chili for dinner last night, and let me say, YUM-MO.

    While it is extremely filling, it is super light and has a great flavor. There aren't many ingredients, and it really is super easy to make, and this recipe was a great find. I ended up just using long hot peppers instead of poblanos bc I couldn't find chili peppers at the farmers market grocery I go to, but they worked well. Only thing I would say is it does need a little salt added - but really only a little.

    Thank you to the mind(s) behind the ShrinkingJeans!