Red and White Bean Chicken Chili
Ashley
ingredients
- 2 lbs. boneless, skinless chicken breasts
- 1/2 C italian dressing
- Favorite poultry seasoning mix
- 2 1/2 C onions (cut into 1/4 inch dice)
- 1/3 C extra virgin olive oil
- 1 1/2 Tbsp. garlic, minced
- 1 (4 oz.) can green chilies, diced
- 2 Tbsp. jalapenos, diced
- 2 (1 lb.) cans kidney beans, drained
- 5 C chicken broth
- 1 1/2 tsp. sea salt
- 1 1/2 Tbsp. cumin
- 2 tsp. oregano
- 1/4 tsp. ground cloves
- 1/4 tsp. crushed red pepper
- 1 Tbsp. chili powder
- 2 (1 lb.) cans great northern white beans
- 5 C cooked chicken, cubed
directions
- 1
Marinate chicken in dressing for a least four hours. Remove from marinade and rub chicken in seasoning. Place on a baking sheet and cook in 375 degree oven for 12 minutes. Cool and cut into 1/2 inch cubes; set aside. Saute onions in olive oil until soft. Add garlic, chilies and jalapenos. Saute for 1 minute more.
- 2
Drain kidney beans and rinse. Add beans, onion mixture, broth and spices to pot, bring to a simmer and cook approximately 15 minutes.
- 3
Drain and rinse white beans. Add beans and chicken to mixture and simmer 20 more minutes. Let cool and store in refrigerator. When ready to serve, top with shredded cheese, sour cream mixed with fresh lime juice, and fine diced fresh cilantro topped with friend tortilla strips.
Source: Ashley
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