White Bean Chicken Breast Chili

Name: White Bean Chicken Breast Chili
Total time: 50
Yield: 4
Ingredients: 1 teaspoon vegetable oil; 2 boneless, skinless chicken breast halves; 1 teaspoon vegetable oil; 1 large onion, diced; salt and freshly ground black pepper to taste; 4 cloves garlic, chopped; 1 tablespoon ancho chile powder; 1 teaspoon ground cumin; 1 teaspoon all-purpose flour; 0.5 teaspoon chipotle pepper powder; 0.25 teaspoon dried oregano; 1 teaspoon fine cornmeal; 2 cups chicken broth, divided; 2 (15 ounce) cans white beans, drained; 1 cup chicken broth; 0.25 teaspoon white sugar, or to taste; 1 pinch cayenne pepper, or to taste; 0.33333334326744 cup chopped green onions; 0.33333334326744 cup sour cream; 0.33333334326744 cup chopped fresh cilantro

Recipe by John Mitzewich from allrecipes.com

Dinner,Lunch 50 Mins.

Ingredients

4 servings

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1 teaspoon vegetable oil
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2 boneless, skinless chicken breast halves
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1 teaspoon vegetable oil
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1 large onion, diced
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salt and freshly ground black pepper to taste
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4 cloves garlic, chopped
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1 tablespoon ancho chile powder
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1 teaspoon ground cumin
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1 teaspoon all-purpose flour
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0.5 teaspoon chipotle pepper powder

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0.25 teaspoon dried oregano
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1 teaspoon fine cornmeal
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2 cups chicken broth, divided
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2 (15 ounce) cans white beans, drained
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1 cup chicken broth
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0.25 teaspoon white sugar, or to taste
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1 pinch cayenne pepper, or to taste
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0.33333334326744 cup chopped green onions
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0.33333334326744 cup sour cream
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0.33333334326744 cup chopped fresh cilantro

Instructions

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.