White Bean Shredded Chicken Chili

This shredded chicken chili is quick and simple. It’s a light chili with a subtle kick–perfect for a cold day! Serve topped with crushed tortilla chips, Monterey Jack cheese, and sour cream.

Step: 1

Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.

Step: 2

Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.

Per Serving: 344 calories; protein 31.7g; carbohydrates 36.9g; fat 7.8g; cholesterol 54mg; sodium 579.4mg.

The word “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.