Categories: Soup dinner chili
Ingredients
- 2 teaspoons olive oil
- 1 large onion diced or two small
- 2 poblano peppers seeded and diced
- 4 oz mild green chilis canned, not drained
- 3/4 pound chicken breasts diced
- 19 oz white kidney beans
- 1 cup corn
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 2 cups chicken broth reduced sodium
- 3 tablespoons cilantro
- 2/3 cup sour cream
Directions
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Dice the chicken into 1/2″ cubes.
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Soften the onions and peppers over medium heat for about 5 minutes in a dutch oven.
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Add all other ingredients except the sour cream. Simmer the chili for 25 minutes.
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Remove from heat and stir in sour cream (it is added after cooking to prevent curdling). Serve with your favorite toppings.