Chicken Fajita White Bean Chili
Ingredients
- 2 cups Chicken broth
- 4 Tbsp. Olive or vegetable oil
- 3 lbs. Chicken breast, cubed
- 4 Tbsp. Apple cider vinegar
- 4 Tbsp. Lime juice, divided
- 4 (15 oz.) Cans petite diced tomatoes, drained
- 2 (15 oz.) Cans white beans, drained
Directions
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1
In a small bowl, whisk 4 Tbsp. of the Fajita Seasoning and the minced garlic into the chicken broth until smooth. Set aside.
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2
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the cubed chicken in a single layer and let it brown undisturbed for a few minutes.
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3
Turn the chicken and add the apple cider vinegar and 2 Tbsp. of the lime juice. Cook until the chicken is cooked through.
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4
Pour in the seasoned broth and let it bubble for 2 to 3 minutes.
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5
Stir in the drained tomatoes, white beans, and the remaining 4 Tbsp. of Fajita Seasoning and 2 Tbsp. of lime juice. Lower the heat and simmer for 15 to 20 minutes, stirring now and then, until the chili has thickened and the flavors have melded.
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6
Ladle into bowls and finish with a dollop of sour cream and a scatter of chopped cilantro. Lovely with warm tortillas or a wedge of cornbread on the side. Serves 12.
