White Bean Chicken Breast Chili

Ingredients

• 1 tablespoon ancho chile powder 
• 30 ounce beans white drained canned
• 1 pinch cayenne pepper to taste
• 1 cup chicken broth 
• 0.5 teaspoon chipotle pepper powder 
• 1 teaspoon cornmeal fine
• 1 teaspoon flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 4 cloves garlic chopped
• 0.3 cup green onions chopped
• 1 teaspoon ground cumin 
• 1 large onion diced
• 0.3 teaspoon oregano dried
• 4 servings salt and pepper black freshly ground to taste
• 2  chicken breast halves boneless skinless
• 0.3 cup cup heavy whipping cream sour
• 1 teaspoon vegetable oil 
• 0.3 teaspoon sugar white to taste

Equipment

• frying pan

Directions

1. Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat.
2. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes.
3. Remove to a plate and allow to cool before chopping into cubes.
4. Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
5. Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes.
6. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
7. Stir in beans and 1 more cup chicken broth.
8. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer.
9. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through.
10. Serve garnished with green onions, sour cream, and cilantro.