White Chicken Chili
A marinade and stir fry makes a terrific chicken chili.
Ingredients
- 2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 3 tablespoons peanut oil, divided
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 large onion, chopped
- 2 poblano peppers, seeded, diced
- 1 sweet red bell pepper, seeded, diced
- 2 cloves, garlic, minced
- 1 (32 oz.) container low-sodium chicken broth
- 2 (15.5 oz.) cans white chili beans
- 1 (4 oz.) can mild diced green chilies, drained
- ¼ teaspoon cumin
- 2 tablespoons freshly chopped cilantro
- salt, pepper, fresh lime to taste
Instructions
- In large bowl, toss chicken with peanut oil. Sprinkle with cornstarch and baking soda; toss well to coat.
- Cover and marinate chicken for 1 hour in the refrigerator. Remove from refrigerator 15 minutes before cooking.
- Heat a Dutch oven or large deep skillet over medium-high heat. Swirl in remaining 1-tablespoon peanut oil.
- Add chicken, spreading it out as much as possible over bottom of pan; let cook for 1 minute without stirring. Then, stir-fry chicken for 2 to 3 minutes or until chicken is no longer pink.
- Add onions, peppers, garlic; stir for 2 minutes. Add half the broth, stirring up any browned bits on bottom of pan. Add half the beans, chilies, cumin and enough of remaining broth to cover.
- Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
- Add remaining beans, cilantro and additional broth, depending how soupy you like it.
- Season with salt, pepper and squeeze of lime, if desired.
Nutrition
Calories: 261kcalCarbohydrates: 6gProtein: 33gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 97mgSodium: 386mgPotassium: 705mgFiber: 2gSugar: 3gVitamin A: 824IUVitamin C: 62mgCalcium: 20mgIron: 1mg
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