Ingredients
- 1 lb boneless skinless chicken breast, cubed
- 1 med-sized yellow onion, diced small
- 2 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1qt. chicken stock – homemade is best but you can use box/can but be sure it’s low sodium
- 2 cans of white northern (cannellini) beans – not drained!
- 4 ounces roasted hatch chile peppers, chopped *can omit if you do not want the heat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne
- 2 cups corn (fresh is possible if not, then frozen corn NOT IN BUTTER!)
- 1 cup half & half
- 1 cup sour cream plus additional for serving (low fat is OK)
- 1/4 cup each Cheddar Cheese, Gouda, and Gruyere
Instructions
- Heat the oil in a large pot over med-high heat.
- Add the chicken & chopped onion and saute for about 5-7 minutes, or until the chicken is seared and the onion is translucent.
- Add the garlic and cook for another 2-4 minutes.
- Add the beans, spices, chicken broth, corn and chilies – bring to a boil.
- Reduce heat and simmer, uncovered, for thirty minutes.
- Turn off the heat and add the sour cream and half & half. *if you want a thicker chili then use heavy cream*
- Ladle into a bowl, added a pinch of all 3 kinds of cheese and a dollop of sour cream.
Notes
Crusty Sourdough Bread Bowl or you can use my Hoagie Roll Recipe and shape it into a bread bowl
- If you want it spicier, add 1 1/2 teaspoon of crushed red pepper flakes.
- If you want to make it cheesier, increase the cheese to 3/4 cup each and, when you put the sour cream and half & half in, add the cheese then, stirring to melt in.
