Ingredients

The following ingredients have 5 Servings
  • 1 1/2 pounds boneless, skinless chicken breasts (trimmed)
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 onion (minced)
  • 4 garlic cloves (minced)
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 4 cups homemade chicken stock or low-sodium canned chicken broth
  • One (15 1/2-ounce) can cannellini beans (drained and rinsed)
  • One (15 1/2-ounce) can black beans (drained and rinsed)
  • 1 1/2 cups frozen corn (thawed)
  • One (8-ounce) can chopped green chiles (drained)
  • 1/4 cup chopped cilantro leaves

Instruction

  • Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat until just smoking. Cook the chicken until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer the chicken to a plate.
  • Heat the remaining 1 tablespoon oil in the pot over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic, cumin, oregano, and ½ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits.
  • Return the chicken, along with any accumulated juices, to the pot. Bring to a simmer and cook until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 10 to 15 minutes.
  • Transfer the chicken to a plate. When the chicken is cool enough to handle, shred the meat into bite-sized pieces and return it to the chili; add the beans, corn, and chiles. Return to a simmer, cover, and cook, stirring occasionally, until thickened, about 15 minutes.
  • Off the heat, stir the cilantro into the chicken chili and season with salt and pepper to taste. Serve.