CHUNKY CHICKEN WHITE CHILI
I adapted this recipe from Rachael Ray's cookbook, "30 Minute Meals". Originally, it's not spicy enough for me and too runny to be chili, so I changed it a bit. Great for leftovers for lunch- the spicyness will mellow overnight.
Provided by HauteCook24
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pot over medium high heat.
- Add chicken and cook for five minutes or until white; keep chicken moving.
- Add minced onion & hot pepper(s), garlic, seasonings, and cilantro.
- Reduce heat to medium and cook for five minutes to sweeten and soften onion.
- Add the broth and beans; salt to taste.
- Bring to a boil.
- Reduce heat and simmer until ready to serve.
- Top bowls of chili with shredded cheddar cheese and crushed tortilla chips.
Nutrition Facts : Calories 514.7, Fat 11.9, SaturatedFat 2.3, Cholesterol 145.3, Sodium 940.1, Carbohydrate 38, Fiber 12.4, Sugar 5.8, Protein 62.5
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