SkinnyLicious White Chicken Chilli
SkinnyLicious White Chicken Chilli

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, skinnylicious white chicken chilli. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

SkinnyLicious White Chicken Chilli is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. SkinnyLicious White Chicken Chilli is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have skinnylicious white chicken chilli using 24 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make SkinnyLicious White Chicken Chilli:
  1. Make ready 1/4 cup Canola Oil
  2. Take 2 lbs Chicken Breasts, cut into 3/4" pieces
  3. Make ready 1 1/2 tsp Cumin, ground
  4. Get 1 1/2 tsp Chili Powder
  5. Get 1 1/2 tsp Kosher Salt
  6. Prepare 3/4 tsp. Ground Black Pepper
  7. Get 2 Tbsp Butter
  8. Take 2 Tbsp Canola Oil
  9. Get 3/4 cup Yellow Onions, diced 1/4"
  10. Prepare 1 Tbsp Garlic, minced
  11. Take 1/2 cup Green Poblano Chiles, roasted, peeled, seeds removed, diced 1/4"
  12. Make ready 1/2 cup All-Purpose Flour
  13. Prepare 1 qt. Chicken Stock*
  14. Prepare 2 Tbsp Salsa Verde*
  15. Get 1 1/2 tsp Chili Garlic Paste*
  16. Make ready 1 1/2 tsp Chipotle Tabasco®*
  17. Get 3/4 tsp. Oregano, dried
  18. Make ready 3/4 tsp. Brown Sugar
  19. Get 1/4 tsp. Cumin, ground
  20. Prepare 2 cups Canned White Beans, rinsed & drained
  21. Prepare 3 Tbsp Sour Cream
  22. Get 2 cups White Rice, cooked
  23. Make ready 1/4 cup Pico de Gallo*
  24. Make ready 1/4 cup Green Onions, chopped 1/4”
Steps to make SkinnyLicious White Chicken Chilli:
  1. Heat canola oil in a large sauce or soup pot. Combine the chicken and spices in a separate mixing bowl.
  2. Add the chicken into the pot. Cook until lightly brown and about 3/4 done. Remove the chicken from the pot and set aside.
  3. Heat the butter and the additional oil in the pot. Add the onions and cook until tender.
  4. Add the garlic and chiles into the pot. Stir the ingredients together and cook for 30 seconds.
  5. Add the flour into the pot. Stir the ingredients together and cook for about 2 minutes.
  6. Add the chicken stock, a little at a time into the pot and slowly stir the ingredients together until smooth (no lumps of flour remaining).
  7. Add the salsa verde, chili garlic paste, Tabasco®, oregano, brown sugar and cumin into the pot. Allow the mixture to come back up to a simmer and then add the chicken back to the pot. Simmer for 5 minutes then gently stir in the sour cream and white beans.
  8. Serve with white rice and garnish with pico de gallo and green onions.

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