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|
|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;