Stove Top Chicken Chili. Get Inspired On Our Official Site. This white chicken chili is one of my favorite chicken recipes. It's delicious, it's easy to make, and it doesn't require much prep at all.

Stove Top Directions: Prepare as written, but use a large, covered Dutch Oven or stock pot. Add the chicken, onion, and garlic powder (or fresh garlic, if using). After you brown the meat and onions, we add in the rest of the ingredients which are cumin, dried oregano, green chilis, chicken broth, and cauliflower rice. You can have Stove Top Chicken Chili using 19 ingredients and 14 steps. Here is how you cook it.

Ingredients of Stove Top Chicken Chili

1. It's 2/3 cup of water.
2. You need 1 tbsp of brown sugar.
3. It's 28 oz of Bush's grillin' beans.
4. You need 1 tsp of canola oil.
5. It's 1 1/2 lb of chicken breast.
6. It's 1 of sweet onion.
7. Prepare 2 of red bell peppers.
8. You need 7 slice of center cut bacon.
9. You need 1 1/2 tbsp of chili powder.
10. It's 1 tbsp of cumin.
11. Prepare 1 tsp of dried oregano.
12. Prepare 1 tsp of fennel.
13. Prepare 1/4 tsp of crushed red pepper.
14. It's 1 of salsa.
15. Prepare 3 tbsp of tomato paste.
16. It's 1 can of green chilis.
17. It's 1 can of super sweet corn.
18. It's 1 cup of chicken broth.
19. You need 1/4 cup of cilantro.

If desired, remove and shred chicken, and add back to pot. In a mixing bowl, mix the heavy cream (or milk) with the masa (or cornmeal). Use an immersion blender or whisk to combine thoroughly, and pour the mixture into the chili. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil.

Stove Top Chicken Chili instructions

1. In a bowl, combine water, sugar, and half the beans in food processor; process until smooth..
2. Combine bean puree and remaining beans in a bowl..
3. Heat a large saucepan over medium-high heat and add oil..
4. Add chopped chicken breasts; cook 5 minutes, or until chunks get some color to them..
5. Remove chicken from the pan..
6. Add onion, bell peppers, and chopped bacon to the pan; cook 5 minutes or until bacon and onion are lightly browned..
7. Return chicken to the pan..
8. Add chili powder, cumin, oregano, fennel, & crushed red pepper to pan; stir well to coat..
9. Stir in bean mixture, salsa, green chiles, corn, tomato paste, & broth; bring to a boil..
10. Reduce heat and simmer for 30 minutes, stirring occasionally... yes it friggin takes that long. It gives time for the liquid to reduce and everything to thicken up..
11. Stir the stuff every 5 minutes or you'll wind up with a nice thick black coating on the bottom of your pan and will have waisted money on ingredients. Seriously, go stir it. I'll wait..
12. Okay, after 30 minutes, I like serving it on top of rice, still hot from the pan with some chopped cilantro..
13. Dig in!.
14. Receive compliments and share the recipe..

Shred chicken with two forks and then add back to the liquid. Add the remaining ingredients to the pot and stir until well-combined. Heat the olive oil in a Dutch oven over medium heat. Add the chicken and cook, using a wooden spoon to break it up as it browns. Add the bell peppers, chili powder, cumin, red pepper flakes.