White Chicken Chili

1 lb DLM Boneless, Skinless Chicken Breast, sliced into strips, seasoned with salt
1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 Tbsp unsalted butter
2 cups onion, diced
1 Tbsp garlic, minced
2 tsp each DLM Ground Cumin and DLM Dried Oregano
1 tsp each DLM Ground Coriander, kosher salt, and DLM White Pepper
2 Tbsp tequila (optional)
3 cups low sodium chicken broth
1 cup russet potatoes, peeled and diced
(1) 15-oz can white hominy, drained and rinsed
1 poblano, roasted, peeled, seeded, and diced
Salt to taste
Sour cream
Fresh cilantro, chopped

Sauté chicken in oil and butter in a large pot over medium- high heat, 4 – 5 minutes per side. Remove chicken, let cool slightly, then cut into cubes; set aside.

Add onion to the pot and sweat over medium heat until soft, stirring occasionally, about 4 minutes. Stir in garlic, cumin, oregano, coriander, kosher salt, and white pepper; cook for 1 minute then increase heat to medium-high. Remove pot from heat and deglaze with tequila. Return pot to heat and simmer until tequila is evaporated.

Stir in broth and potatoes ; bring to a boil. Reduce heat to medium and simmer until potatoes are tender, 10 minutes.

Add reserved chicken, hominy, and poblano; simmer until heated through. Season chili with salt. Garnish each serving with sour cream and cilantro.

Makes 6 servings
Prep Time: 45 Minutes

Per serving: 290 calories; 9g total fat; 565mg sodium; 24g total carbohydrates; 4g dietary fiber; 23g protein;

Allergy Warning: Contains Milk

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