Ingredients

The following ingredients have 6 Servings
  • 3 tsp canola oil (divided)
  • 1 yellow onion (chopped)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3 garlic cloves (minced)
  • 1 1/4 pounds boneless skinless chicken breasts, (chopped into 3/4-inch pieces)
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 1/4 cups frozen corn kernels (defrosted)
  • 1 (3 oz) can diced green chiles
  • 1 chipotle pepper (seeded & diced (from can))
  • 1 teaspoon adobo sauce ((from chipotle pepper can))
  • 4 cups low-sodium chicken broth
  • 2 (14 oz. each) cans white beans (drained & rinsed)
  • 1 tablespoon fresh lime juice
  • 1/4 cup minced cilantro
  • Salt and pepper (to taste)

Instruction

  • Heat 2 teaspoons of the canola oil in a large saucepan set over medium heat. Add the onions and cook until translucent, about 5 minutes.
  • Add the oregano and cumin, and cook, stirring, for 30 seconds. Add the garlic and cook for additional 30 seconds.
  • Increase the meat to medium-high, then add the chicken breasts pieces. Cook, stirring occasionally, until the chicken is just cooked through.
  • Push some of the chicken aside to make a space in the middle, and pour in the remaining 1 teaspoon of canola oil. Add the cornstarch, then stir into the chicken, cooking for 1 minute.
  • Add the corn, green chiles, chipotle pepper, adobo sauce and chicken broth, and stir to combine.
  • In a medium-sized bowl, smash 1 ½ cups of the white beans with the back of a fork. Add the smashed beans to the chili.
  • Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.
  • Add the remaining whole beans and the lime juice to the chili. Simmer for additional 10 minutes, or until the chili is thick.
  • Adjust seasonings (salt and pepper) as desired. Stir in cilantro. Serve.