2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, diced into ½-inch pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cups diced yellow onion
4 garlic cloves, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
3 (15.5-ounce) cans cannellini beans, drained
1 1/2 cups chicken broth
1 (7-ounce) can diced green chiles
1/2 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Sour cream
Cooked cornbread
1. Season chicken with ¼ teaspoon salt and ¼ teaspoon black pepper.
2. Heat vegetable oil in 6-quart stockpot over medium heat.
3. Add onion, garlic, cumin and oregano. Cook 5 minutes.
4. Add seasoned chicken. Cook 5 minutes.
5. Add beans, broth, green chiles, whipping cream, 3/4 teaspoon salt and ¼ teaspoon black pepper. Bring temperature up to a simmer. Cover and simmer 15 minutes, stirring occasionally. Chicken should reach an internal temperature of 165°F and chili should thicken.
6. Serve with sour cream and cooked cornbread.