Ingredients

• 1 teaspoon vegetable oil
• 2 boneless , skinless chicken breast halves
• 1 teaspoon vegetable oil
• 1 large onion , diced
• salt and freshly ground black pepper to taste
• 4 cloves garlic , chopped
• 1 tablespoon ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon all-purpose flour
• 0.5 teaspoons chipotle pepper powder
• 0.25 teaspoons dried oregano
• 1 teaspoon fine cornmeal
• 2 cups chicken broth , divided
• 2 , 15 ounce
• 1 cup chicken broth
• 0.25 teaspoons white sugar , or to taste
• 1 pinch cayenne pepper , or to taste
• 0.33 cups chopped green onions
• 0.33 cups sour cream
• 0.33 cups chopped fresh cilantro

Instructions

1. 1 Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
2. 2 Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
4. 4 Stir in beans and 1 more cup of chicken broth. Cut cooled chicken breasts into cubes, add to chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

Nutrition per serving