Dinner: White Chicken Chili Recipe | Myrecipes

Recipe by Mercy Ingraham Keep warm on a cold winter's night with a steaming bowl of this delicious white chicken chili.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of White Chicken Chili Recipe | Myrecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

Cooking spray
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

Instructions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.

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