Soup, Chili & Stew
Gun-Smokin' Chicken Chili
Servings and Ingredients
|3 tbsp.||Hy-Vee Select olive oil|
|4||boneless skinless chicken breasts, cubed (about 1-1/2 pounds)|
|1||medium white onion, diced|
|4||large garlic cloves, minced|
|1||(14.5 oz) can Hy-Vee chicken broth|
|2 tsp.||ground cumin|
|1 tsp.||ground coriander|
|1 tbsp.||ground white pepper|
|juice of 1 lime|
|seeded and minced habanero peppers, to taste|
|2||(16 oz each) cans Great Northern beans, rinsed and drained|
|1 c.||Hy-Vee Select frozen white shoepeg corn, thawed|
|1||large yellow bell pepper, seeded and diced|
|1||large red bell pepper, seeded and diced|
|1 ½ c.||sliced fresh mushrooms|
|½ c.||white wine|
|½ c.||Hy-Vee sour cream|
|Hy-Vee shredded Colby jack cheese, optional|
|Crusty garlic bread, optional|
- Heat olive oil in large sauté pan over medium-heat. Add chicken, onions and garlic. Sauté for 10 to 15 minutes or until chicken is no longer pink.
- Meanwhile, bring chicken broth, cumin, coriander, ground white pepper, lime juice and habanero peppers, if using, to a boil in a large Dutch oven. Reduce heat to medium; cover and simmer for 10 to 15 minutes.
- Add the chicken mixture, beans, corn, yellow pepper, red pepper, mushrooms and white wine to the Dutch oven. Cover and simmer for 30 to 35 minutes or until vegetables are softened.
- Remove from heat; stir in sour cream. Garnish with shredded cheese and serve with garlic bread, if desired.
260 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 45mg
- Sodium: 700mg
- Total Carbohydrates: 26g
- Protein: 21g
Vitamin A 20%
Vitamin C 110%
Corporate Executive Chef Kim Burow, Hy-Vee Seasons Fall 2007.