Summer Chicken Chili
What You Will Need
Ingredients
- 1 Tbsp. olive oil
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 3 garlic cloves, minced
- 2 cans green chilis
- 4 boneless chicken breasts, quartered
- 5 cups chicken broth
- 2 cans white beans, drained and rinsed
- 1 cup frozen corn
- fresh chopped cilantro, for garnish
Seasoning
- ½ tsp. oregano
- ½ tsp. cumin
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- salt and black pepper to taste
Dressing
- cheese + sour cream (optional toppings )
Made with
Lee Kum Kee products
How to make it
In a dutch oven or large pot, heat the olive oil, add in the chopped onion and jalapeño and cook for 5 minutes until they soften up. Then add in the minced garlic, oregano and cumin and cook for another minute.
Add in the green chilis, quartered chicken, chicken broth and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Season with salt and pepper and then bring up to a boil then reduce heat, cover and let simmer for 15 minutes until chicken is tender and cooked through.
Take the cooked chicken out and shred it with forks and then return to the pot along with white beans and corn. Bring back to a simmer and cook for another 10 minutes.
Serve with chopped cilantro and cheese and sour cream if you desire.
