Check out this week’s recipe! Murray’s White Bean Chicken Chili!
Listen with Scotty Mac on how you can make yours and how he made his to perfection!
| 1 | Tablespoon | olive oil | |
| 1 | pound | boneless, skinless chicken breasts, cut into 1-inch pieces | |
| 1 | large onion, chopped | ||
| 4 | cloves | garlic (large), chopped | |
| 1 | Tablespoon | ground cumin | |
| 1 | teaspoon | dried oregano | |
| 1/2 | teaspoon | dried crushed red pepper | |
| 2 | cans | (19 ounce ea) cannellini beans (white kidney beans) – drained | |
| 2 | cups | chicken broth | |
| 2 | cans | (4 ounce ea) diced green chilies | |
| 1/2 | cup | sour cream | |
| Grated cheddar cheese | |||
| Chopped fresh cilantro | |||
Directions:
1. Heat oil in Dutch oven over medium heat.
2. Add chicken to pan and season with pepper and salt if desired. Saute approximately 5 minutes.
3. Add onion, garlic, cumin, oregano and dried red pepper. Saute 5 minutes.
4. Drain and rinse beans.
5. Add beans, broth, chilies and sour cream to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Ladle chili into bowls. Top with cheese and sprinkle with cilantro.
Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.
Please note that some ingredients and brands may not be available in every store.
