Categories: Soup dinner chili

Ingredients

• 2 teaspoons olive oil
• 1 large onion diced or two small
• 2 poblano peppers seeded and diced
• 4 oz mild green chilis canned, not drained
• 3/4 pound chicken breasts diced
• 19 oz white kidney beans
• 1 cup corn
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 2 cups chicken broth reduced sodium
• 3 tablespoons cilantro
• 2/3 cup sour cream

Directions

1. Dice the chicken into 1/2″ cubes.

2. Soften the onions and peppers over medium heat for about 5 minutes in a dutch oven.

3. Add all other ingredients except the sour cream. Simmer the chili for 25 minutes.

4. Remove from heat and stir in sour cream (it is added after cooking to prevent curdling). Serve with your favorite toppings.

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