White Bean Chicken Chili
with Spiced Tortilla Chips
This hearty chili, packed with filling cannellini beans, will keep the winter chills at bay! Crush the spiced tortilla chips over top for a delightful crunch, or use them to scoop up every last bite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
160 g
Hot Pepper
398 mL
Cannellini Beans
2 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 unit
Chicken Broth Concentrate
1 tsp
Garlic Salt
113 g
Yellow Onion
3 tbsp
Sour Cream
(Contains Milk)
7 g
Cilantro
85 g
Tortilla Chips
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 400ËšF. Wash and dry all produce. Core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!) Peel, then cut onion into 1/4-inch pieces. Roughly chop cilantro. Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken and onions. Cook, stirring occasionally, until chicken is golden, 3-4 min. Reserve 1 tsp Enchilada Spice Blend (dbl for 4 ppl) in a small bowl. Sprinkle remaining Enchilada Spice Blend over chicken and onions. Cook, stirring constantly, until fragrant, 30 sec.
Add 1 1/4 cups water (dbl for 4 ppl) to the pot with chicken and onions, then stir to combine, scraping up bits at the bottom of the pot. Add beans, including liquid, poblanos and broth concentrate. Season with garlic salt and pepper. Bring to a boil over high. Once boiling, reduce heat to medium. Cook partially covered, stirring occasionally, until chicken is cooked through and veggies are tender, 10-12 min.**
While chili cooks, arrange tortilla chips in a single layer on an unlined baking sheet. Bake in the middle of the oven until chips are crisp and glistening, 4-5 min. (NOTE: For 4 ppl, use 2 baking sheets. Bake in the top and middle of the oven.) Sprinkle reserved Enchilada Spice Blend over tortillas chips.
Remove the pot with chili from heat. Add half the cilantro. Season with salt and pepper, to taste, then stir to combine.
Divide chili between bowls. Dollop sour cream over top. Sprinkle with remaining cilantro. Serve spiced tortilla chips alongside for dipping.
