Recipe Details
Ingredients
-
1teaspoonvegetable oil
-
2boneless, skinless chicken breast halves
-
1teaspoonvegetable oil
-
1largeonion, diced
-
salt and freshly ground black pepper to taste
-
4clovesgarlic, chopped
-
1tablespoonancho chile powder
-
1teaspoonground cumin
-
1teaspoonall-purpose flour
-
½teaspoonchipotle pepper powder
-
¼teaspoondried oregano
-
1teaspoonfine cornmeal
-
2cupschicken broth, divided
-
2(15 ounce) canswhite beans, drained
-
1cupchicken broth
-
¼teaspoonwhite sugar, or to taste
-
1pinchcayenne pepper, or to taste
-
⅓cupchopped green onions
-
⅓cupsour cream
-
⅓cupchopped fresh cilantro
Cooking Directions
-
Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
-
Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
-
Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
-
Stir in beans and 1 more cup of chicken broth. Cut cooled chicken breasts into cubes, add to chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories410 | |
% Daily Value * | |
Total Fat 9g |
11% |
Saturated Fat 3g |
17% |
Cholesterol 41mg |
14% |
Sodium 772mg |
34% |
Total Carbohydrate 55g |
20% |
Dietary Fiber 12g |
43% |
Total Sugars 4g |
|
Protein 29g |
58% |
Vitamin C 7mg |
8% |
Calcium 213mg |
16% |
Iron 8mg |
43% |
Potassium 1240mg |
26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved