WHITE BEAN CHICKEN CHILI

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INGREDIENTS

• 3 jalapeño peppers
• 2 tablespoons olive oil
• 4 cloves garlic , minced
• 1 1/2 cups yellow onion , 1/4-inch dice
• 1 tablespoon cumin
• 1 1/4 pound boneless skinless chicken breasts
• 1 cup roasted green chilies , canned, divided
• 2 1/2 cups white beans , (2-15 oz canned) drained
• 1 cup unsalted chicken stock , divided
• 1 1/2 cups corn , (15 ounces canned)
• 1 1/4 teaspoons kosher salt , more as needed
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Line a small baking sheet with foil.
2. Turn on broil setting on the oven.
3. Evenly space out the three jalapeños on the sheet tray.
4. Place sheet tray on the highest rack in the oven. Roast the jalapeños until the skins brown and blister, turning over as needed to get all the sides roasted, about 15 minutes.
5. Place the roasted chili’s in a small bowl and cover tightly with plastic wrap. Allow the chilies to come to room temperature; the trapped heat will make the skins easier to peel.
6. Once cooled, remove the skin and stems. If you like a very spicy chili, leave the seeds, for a more mild chili remove the seeds and discard. Set the jalapeños aside.
7. In a large microwave-safe bowl add olive oil, diced onions, minced garlic, and cumin. Stir to combine

source:https://www.jessicagavin.com/wholesome-white-bean-chicken-chili/

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