Categories: dinner dish

Ingredients

• 1 pound skinless, boneless chicken breast, cut into small bite-sized pieces
• 1 cups finely chopped onion
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (less for milder)
• 2 (4.5-ounce) cans chopped green chiles, undrained
• 2 cups white corn (frozen or fresh)
• 3 (15.5-ounce) cans cannellini or white beans, rinsed and drained
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 cup (8 ounces) half and half

Directions

1. Heat a large nonstick skillet or Dutch oven over medium-high heat. Coat pan with olive oil. Add chicken and onion to pan; sauté until pink is gone, but not browned, stirring frequently; add garlic last 2 minutes. Stir in cumin, oregano, black and cayenne peppers and salt; stir in chiles, corn, and ONE can of the broth; reduce heat to low, and simmer, partially covered. Meanwhile, drain and rinse the beans. Liquify 2 of the cans of drained beans in a blender with the remaining can of chicken broth. (this thickens the chili) Add to the chicken mixture along with the remaining whole beans. Simmer 10 minutes. Stir in half and half just before serving.

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