Bean Chicken Chili

Total Time: 2 hrs 4 mins Preparation Time: 30 mins Cook Time: 1 hr 34 mins

Ingredients

• 4 chicken breasts, whole, all visible fat removed
• 1 teaspoon paprika
• 1 teaspoon sazon goya seasoning
• 3 tablespoons olive oil
• 1/4 cup wine
• 1 medium onion, minced
• 2 garlic cloves, minced
• 1/4 teaspoon fresh ginger, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon cayenne pepper (less if you can't tolerate spicy foods!)
• 1 (4 ounce) can ancho chilies (green chilies, chopped)
• 1/4 cup jalapeno, chopped, optional (pickeled, i added a 1/4 cup of the juice for an extra kick)
• 1 (15 1/2 ounce) can butter beans, with juice (or any other bean)
• 4 cups hot water
• 2 chicken bouillon cubes
• low-fat cheese (optional)
• nonfat sour cream (optional)

Recipe

• 1 clean and wash chicken breasts. season with paprika, sazon & abodo. let sit for 20 minutes while you prepare everything else.
• 2 in a soup pot, heat olive oil over medium heat.
• 3 cook chicken breasts thoroughly, approximately 6-8 minutes on each side. don't let them get too brown, you'll be shredding them later! once cooked, remove from pot and set aside to cool.
• 4 in the same pot, still over medium heat, add cooking wine to deglaze the pot. add onion, garlic and ginger, saute until the onions are translucent.'.
• 5 add cumin, oregano, and cayenne pepper to the mix and saute for about 3-5 minutes, until fragrant.
• 6 add chopped green chillies & jalapenos, with juice (if using) and saute for another 3-5 minutes, 2 minutes if not using jalapenos.
• 7 add beans, 3 cups of hot water and the boullion cubes, increase heat, bring to a boil and then reduce to a simmer for 45 minutes.
• 8 while that's simmering, shred the chicken breasts.
• 9 after 45 minutes, add shredded chicken to the mixture along with the remaining 1 cup of water. let simmer for 30 minutes.
• 10 season with salt & pepper, if needed.
• 11 serve chili in desired serving ware & top with a dallop of fat-free sour cream and cheese.