White Bean Chicken Chili

Name: White Bean Chicken Chili
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small yellow onion (or ½ large, ¼-inch diced); 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon kosher salt; ¼ teaspoon cayenne pepper; 3 cloves garlic (minced (about 1 tablespoon)); 1 ½ pounds boneless skinless chicken breasts (trimmed of excess fat (2 to 3 breasts)); 2 15 -ounce cans reduced sodium cannellini beans, or Great Northern beans (rinsed and drained); 2 4.5 -ounce cans diced green chiles; 4 cups reduced sodium chicken broth; ¼ cup chopped fresh cilantro; ¼ cup freshly squeezed lime juice (about 2 limes); Diced jalapeño, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, tortilla strips or crushed tortilla chips

My lightened up white bean chicken chili is full of tender chicken and zippy green chiles. Pureeing some of the beans means no heavy cream!

⏱️ 40 menit 🔪 Persiapan: 10 menit 🔥 Masak: 30 menit 📊 Sedang ⭐ 5.0 (51) 👁️ 27 dilihat

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Foto: Well Plated

Bahan-bahan

6 porsi

1 tablespoon extra-virgin olive oil
1 small yellow onion (or ½ large, ¼-inch diced)
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
3 cloves garlic (minced (about 1 tablespoon))
1 ½ pounds boneless skinless chicken breasts (trimmed of excess fat (2 to 3 breasts))
2 15 -ounce cans reduced sodium cannellini beans, or Great Northern beans (rinsed and drained)
2 4.5 -ounce cans diced green chiles
4 cups reduced sodium chicken broth
¼ cup chopped fresh cilantro
¼ cup freshly squeezed lime juice (about 2 limes)
Diced jalapeño, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, tortilla strips or crushed tortilla chips

Langkah-langkah

In a Dutch oven or a similar large soup pot, heat the oil over medium heat. Add the onion and saute until it is beginning to soften, about 5 minutes.
Stir in the cumin, oregano, salt, and garlic. Let cook for 30 seconds, until the garlic is very fragrant.
Add the chicken, beans, green chiles, and broth. Bring to a boil over high heat, then reduce the heat so that the liquid maintains a gentle, steady simmer.
Continue simmering until the chicken registers 155 degrees F on an instant read thermometer, about 12 to 14 minutes; if the size of your pot is such that the chicken is not fully submerged, flip it over once halfway through. Carefully remove the chicken to a cutting board. Let rest 10 minutes. Dice or shred it into bite-sized pieces.
With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return it back into the chili.) Continue simmering 5 minutes more to further thicken it.
Stir the chicken, cilantro, and lime juice. Simmer 5 minutes more to allow the flavors to marry. To serve, portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.