Ingredients
1 tbsp. oil
2 tsp of Sportsmans Chili Mix
1 medium yellow onion, chopped
1 jalapeño, seeded, finely chopped
2 cloves garlic, finely chopped
4 boneless, skinless chicken breasts, quartered and seasoned with Sportsman's Chili Mix
5 c. low-sodium chicken broth
2 (4.5-oz.) cans green chiles
2 (15-oz.) cans white beans, drained, rinsed
1 1/2 c. frozen corn
1/2 c. sour cream
Directions
Step 1: In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 5 minutes. Add garlic, dust with Sportsman's Seasoning and cook, stirring, until fragrant, about 2 minutes. Add chicken, broth, and chiles. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred (pour 1/2 the juice from pot over the shredded chicken to add some flavor)
Step 2: Add white beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 2 minute more. Remove from heat and stir in sour cream.
Step 3: Ladle chili into bowls and chow down!
Serve with
avocado, thinly sliced, for serving
chopped fresh cilantro
crushed tortilla chips
shredded cheese