Chicken Chili

Make it Tex-Mex tonight with a tasty Chicken Chili recipe made right at home. Serve with freshly baked cornbread to create a spicy meal the whole family will enjoy – from stove to table in 35 minutes.

PREP
10
Minutes
COOKING
35
Minutes
SERVES
7
People
CALORIES
360
Per Serving
PROTEIN
31
Grams

Ingredients

2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, diced into ½" pieces

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 Tablespoons vegetable oil

2 cups diced yellow onion

4 garlic cloves, chopped

1 Tablespoon ground cumin

1 teaspoon dried oregano

3 (15.5-ounce) cans cannellini beans, drained

1½ cups low sodium chicken broth

1 (7-ounce) can diced green chiles

1/2 cup whipping cream

3/4 teaspoon salt

1/4 teaspoon ground black pepper

sour cream (optional)

cooked cornbread (optional)

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Directions

1. Season chicken with ¼ teaspoon salt and ¼ teaspoon black pepper.

2. Heat vegetable oil in 6-quart stockpot over medium heat.

3. Add onion, garlic, cumin and oregano. Cook 5 minutes.

4. Add seasoned chicken. Cook 5 minutes

5. Add beans, broth, green chiles, whipping cream, ¾ teaspoon salt and ¼ teaspoon black pepper. Bring temperature up to a simmer. Cover and simmer 15 minutes, stirring occasionally. Chicken should reach an internal temperature of 165°F and chili should thicken.

6. Serve with sour cream and cooked cornbread.

NUTRITION FACTS

Calories

360

Fat

13g

Saturated Fat

5g

Sodium

810mg

Carbohydrate

32g

Sugars

3g

Protein

31g