2jalapeño peppersdiced (seeds removed for a milder chili)
2bonelessskinless chicken breasts (1 1/2 pounds)
14.5ouncesdiced fire-roasted tomatoes
1cuplow-sodium chicken stock
½cupFranks Hot Saucesee note
1tablespoonchili powder
2teaspoonsground cumin
31ouncescannellini beansdrained and rinsed (2 cans)
4ozcream cheesecut into cubes
Salt and ground black pepper
Tortilla stripssliced celery, sour cream, and blue cheese crumbles, for serving
Instructions
Heat the oil in a large soup pot or Dutch oven over medium heat. Add in the onion, jalapeno, and sauté until softened, about 5 minutes.
Add in the chicken breast, tomatoes, chicken stock, hot sauce, chili powder, and cumin. Bring to a boil, reduce to a simmer, cover and cook until the chicken is cooked through, about 25 minutes.
Remove the chicken from the pot and shred it into bite sized pieces with two forks. Return the chicken to the pot with the beans, cream, salt and pepper to taste. Cook until warmed through, about 5-10 minutes. Serve with desired toppings.
Video
Notes
For a milder chili, remove the seeds and membrane from the jalapeno and use ¼ cup hot sauce.
For a spicier chili, leave in the jalapeno seeds and use ½ cup hot sauce.
You can also substitute chicken thighs for the breasts.
In place of cream cheese, you can also use 1 cup heavy cream.