White Bean Chicken Chili

• porciones: 2 servings

Ingredientes

1 tsp Ancho-cumin spice blend

1 T Ranch seasoning

salt & pepper

13½ oz Cannellini beans

1 oz Sharp cheddar cheese

1 oz Cream cheese

3½ oz Corn

1 whole scallion

10 oz Chopped chicken breast

1 tsp Cholula sauce

1 oz sour cream

2 whole chicken stock concentrates

1 whole Roma tomato

Instrucciones

PREP

Strain and rinse cannellini beans.

Small dice Roma tomato into pieces, about 4 inch each.

Trim and thinly slice scallion, separating whites from greens.

MASH BEANS and SEASON TOMATO

Place about half the cannellini beans in a medium bowl. (You'll use the rest of the beans in Step 6.) Mash with a potato masher or fork until smooth.

• Place Roma tomato in a small bowl. Add 1 teaspoon olive oil Season lightly with salt and pepper. Stir to combine.

SEASON and SEAR CHICKEN

Pat chopped chicken breast dry with paper towels. Cut any larger strips in half lengthwise. Place in a large bowl. Season with ancho-cumin spice blend, salt, and pepper. Stir to coat.

Heat 1 tablespoon cooking oil in a large pot over medium-high heat. Add chicken to hot pot. Cook 2-4 minutes, or until browned all over, stirring occasionally.

START CHILI

Add corn and scallion whites to pot with chicken. Cook 2-3 minutes, or until scallion whites are softened and chicken is fully cooked, stirring occasionally.

Add 1/2 cups water and chicken stock concentrates. Stir to combine. Bring to a boil, then reduce heat to medium low. Cook 4-5 minutes, or until liquid has slightly reduced, stirring occasionally. Season with 1/4 teaspoon salt and pepper to taste.

*Be sure to scrape up any browned bits on the bottom of the pot as you stir-those unassuming specks are full of concentrated flavor and will bring extra richness to your chili.

MIX CREMA

Place sour cream and 1/4 teaspoon ranch seasoning in a second small bowl. (Reserve remaining ranch seasoning for another use.) Stir to combine. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.

FINISH CHILI

Add cream cheese, mashed cannellini beans, and remaining whole cannellini beans to pot. Stir until cream cheese is incorporated and beans are warmed through, 1-2 minutes. Season with salt and pepper to taste.

SERVE

Divide white bean chicken chili between bowls. Drizzle with herby crema. Garnish with scallion greens, tomato, sharp cheddar cheese, and Cholula sauce to taste. Enjoy!