White Bean Chicken Breast Chili Recipe

Heat 1 teaspoon vegetable oil in a large deep skillet over medium-high heat. Add chicken breasts and cook until browned about 4 minutes. Reduce heat to medium flip breasts cover the pan and cook until browned on the other side about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.

Return skillet to medium heat add 1 teaspoon vegetable oil onion salt and black pepper. Cook and stir until onion turns translucent 4 to 5 minutes. Stir in garlic and cook until fragrant about 1 minute.

Stir ancho chili powder cumin flour chipotle pepper powder and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.

Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes add to the chili and bring to a simmer. Add remaining cup of chicken broth season with salt black pepper sugar and cayenne pepper to taste; cook until heated through. Serve garnished with green onions sour cream and cilantro.