In a 4-quart Dutch oven, heat oil over medium heat. Add chicken, chile peppers, onions and garlic. Cook for 8 minutes or until chicken is brown, stirring occasionally.
This easy one-dish Southwest chili makes enough for 8 servings. If that's not enough for leftovers, consider a double batch—it's even better the next day.
Servings and Ingredients
|1 tbsp.||Hy-Vee Select olive oil|
|1 lbs.||ground chicken breast|
|3||medium poblano chile peppers, stemmed, seeded, finely chopped|
|2||medium onions, finely chopped|
|4 clove(s)||garlic, finely chopped|
|3 c.||Hy-Vee 33%-less-sodium chicken broth|
|½ tsp.||Hy-Vee cumin|
|½ tsp.||Hy-Vee coriander|
|1||(8 oz) pkg Hy-Vee cream cheese|
|2||(15 oz each) cans Hy-Vee cannellini beans, rinsed and drained|
|1 c.||fresh cilantro, or fresh parsley (about 1 bunch), finely chopped, divided|
|1 c.||Hy-Vee tortilla chips, crumbled|
|Kosher salt, to taste|
|Shredded Monterey Jack cheese, for serving|
|Lime wedges, optional|
Things To Grab
- 4-quart Dutch oven
- Protective gloves
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Add broth, cumin and coriander to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add cream cheese and beans. When cream cheese is melted, stir in ¾ cup cilantro and tortilla chips. Cook for 5 minutes more. Season to taste with salt.
Hyvee Culinary Expert TipTo release extra flavor in any dish that calls for cilantro, chop up the stems and the leaves.
Serve chili topped with cheese and remaining cilantro. If desired, serve with lime wedges.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 65mg
- Sodium: 480mg
- Total Carbohydrates: 32g
- Protein: 22g