Preparation
Total Time
Serves
- 1 ¼ lbMaple Leaf Prime Raised Without Antibiotic Boneless, Skinless Chicken Breasts
- 2tbsp unsalted butter
- 1 onion, diced
- 1celery rib, diced
- 2cloves garlic, finely chopped
- 1(19 oz) can white kidney beans, drained and
rinsed - 1(19 oz) can navy beans, drained and rinsed
- 1(4 oz) can mild, diced green chilies
- 1cup frozen corn kernels
- 1tbsp kosher salt
- 1tsp cumin
- ½tsp paprika
- 5cups low sodium chicken stock
- 1tsp dried oregano
- ¼tsp chili powder
- ¼tsp ground black pepper
- ¾cup sour cream
- ¾cup 35% cream
- Lime juice to taste
- ¼cilantro, roughly chopped (optional)
- avocado
- shredded cheddar cheese
- tortilla crisps
- lime wedges
- Place a Dutch oven on low heat and add the butter until it begins to froth.
- Add the celery and onion and cook for 2 to 3 minutes until soft. Add the garlic and cook for another 30 seconds until fragrant.
- Add the oregano, paprika, chili powder, cumin, salt, pepper and diced chilies.
- Stir together and add the chicken stock and beans, reserving 1 cup.
- Turn heat to high then lower to a gentle simmer and cook for 10 minutes.
- Add the chicken breasts and continue to cook for 25 minutes adjusting the heat to maintain a gentle simmer.
- Remove the chicken breasts from the pot and place on a plate to let cool. Once cool enough to handle, use 2 forks or your hands and shred the chicken.
- Place the reserved beans and 1 cup of the cooking liquid in a blender and blend until almost smooth.
- Return the blended beans to the pot along with the corn kernels, shredded chicken, sour cream and cream.
- Stir everything together and return to a simmer for another 10 to 15 minutes until the chili has thicken slightly. Stir in cilantro (if using).
- Let chili sit for 20 minutes before serving.
- To serve, ladle chili into bowls and garnish with shredded cheese, avocado, tortilla crisps and lime to your liking.
This chili freezes very well. Make a big batch, and freeze, to enjoy for an easy and delicious winter meal.
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