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Photo, Erik Putz.
Add this hearty white chicken chili to your weeknight rotation.
3 cups low-sodium chicken broth
500 g skinless, boneless chicken breasts, halved horizontally
2 tsp canola oil
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp Tex-Mex spice blend, such as Clubhouse
1 540-mL can cannellini beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 tbsp finely chopped, pickled jalapenos
1 tbsp pickled jalapeño brine
1/2 cup sour cream
1/2 cup chopped cilantro
1/2 cup shredded Monterey Jack cheese, (optional)
BOIL broth in a medium saucepan. Reduce heat to medium-low and add chicken breasts. Gently poach, covered, flipping halfway, until cooked through, 18 to 20 min.
REMOVE chicken to a cutting board, reserving broth. Use two forks to shred chicken. Set aside.
HEAT a large saucepan over medium-high. Add oil, then onion. Cook, stirring often, 2 min. Add garlic and seasoning. Cook for 1 min. Reduce heat to medium. Add beans, corn, jalapenos, brine and reserved broth, then bring to a boil.
ADD chicken and sour cream into chili. Cook until mixture thickens slightly, 2 to 3 min.
SCOOP chili into bowls. Top with cilantro, cheese and more chopped jalapenos and sour cream, if desired.
Calories 400, Protein 43g, Carbohydrates 37g, Fat 10g, Fibre 9g, Sodium 879mg.
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