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Healthy White Chicken Chili Recipe Episode 124
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=_zbC5P_NGfY
Healthy White Chicken Chili Recipe | Healthy Chili Recipe • With colder weather comes hot chili! Fall is officially here and nothing warms me up quite like a hot cup of chili. Now I am a big fan of the typical red beef chili, BUT this white chicken chili is it’s just as tasty but lighter friend! Now my version of white chicken chili is technically not white. It’s more of a brown cream color. But we don’t care about being technical here…we just like good food. The trick to a good white chili is the brown fond on the bottom of the pan that adds flavor when cooking the chicken! Those brown bits are exactly the reason my chili isn’t white and exactly why it tastes amazing. No need for heavy cream or sour cream. Although feel free to add it if you must. My recipe really doesn’t need the extra help! Cannellini beans are a very buttery creamy bean, and they add a lot of natural creaminess to the chili. Top it with some fresh green onions, and you have a healthy and warm way to enjoy chili without the guilt. I hope you enjoy! • xoxo, Court. • • KEEP AN EYE ON ME: • • INSTAGRAM: @MRSBUDZYN • • SNAPCHAT: CBUDZYN5 • • FACEBOOOK: / courtneybudzyn • • GOOGLE+: https://goo.gl/h1bWyR • • CHANNELS.CC: https://channels.cc/channel/whatsfordin • ------------------------------------------------- • Courtney's White Chicken Chili Recipe: • | Ingredients | • 2 Tablespoons Olive Oil • 3 Boneless Skinless Chicken Thighs • 1 Boneless Skinless Chicken Breast (Cut in half) • 2 Medium Onions, Diced • 1 Poblano Pepper, Deseeded and Diced • 2 Jalapenos, Deseeded and Diced • 5 Cloves Garlic, Minced • ¼ Cup Flour • 1 15 Ounce Can Fire Roasted Tomatoes (Drain excess liquid) • 1 32 Ounce Box Chicken Stock • 1 Teaspoon Chili Powder • 2 Teaspoons Ground Cumin • ½ Teaspoon Oregano • ¼ Teaspoon Cayenne (Omit if you don’t like spicy) • 2 15 Ounce Cans Cannellini Beans • 1 Chicken Bouillon Cube • Salt and Pepper to Taste • | Instructions | • Season to taste the chicken thighs and cut chicken breast with chili powder, cumin, cayenne, oregano, salt and pepper. • In a large heavy bottom pot over medium high heat, add olive oil. • Add chicken and cook until brown on both sides, not cooking all the way through. Remove onto a plate and set aside leaving brown bits and oil in the pan. • Add onion, poblano pepper, and jalapeno. Season with salt and pepper. Cook until slightly softened. • Add garlic and spices. Cook an additional two minutes or until garlic is fragrant. • Sprinkle in flour and cook for two minutes stirring constantly. • Change to a whisk and whisk in chicken stock. Whisk vigorously until all flour clumps are dissolved. Add drained tomatoes, and beans. Season again with salt and pepper. While chili comes up to a simmer, dice almost cooked chicken into small cubes. Add chicken to the chili along with an all-natural chicken bouillon cube for added flavor. • Allow chili to simmer gently for about 45 minutes. Chili should become thick and chicken will be cooked through. • Enjoy!
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