White Bean Chicken Chili

• chicken breasts, whole, all visible fat removed↗4
• paprika↗1 teaspoon
• Sazon Goya seasoning1 teaspoon
• olive oil↗3 tablespoons
• white wine↗1⁄4 cup
• medium onion, minced↗1
• garlic cloves, minced↗2
• fresh ginger, minced↗1⁄4 teaspoon
• cumin↗1 teaspoon
• oregano↗1 teaspoon
• cayenne pepper (less if you can't tolerate spicy foods!)↗1 teaspoon
• ancho chilies (green chilies, chopped)↗1

  (4 ounce) can

• jalapeno, chopped, optional (pickeled, I added a 1/4 cup of the juice for an extra kick)↗1⁄4 cup
• butter beans, with juice (or any other white bean)↗1

  (15 1/2 ounce) can

• hot water4 cups
• chicken bouillon cubes↗2
• low-fat cheese (optional)↗
• nonfat sour cream (optional)↗

Step-by-step instructions

1. 1

   Clean and wash chicken breasts. Season with Paprika, Sazon & Abodo. Let sit for 20 minutes while you prepare everything else.

2. 2

   In a soup pot, heat olive oil over medium heat.

3. 3

   Cook Chicken Breasts thoroughly, approximately 6-8 minutes on each side. Don't let them get too brown, you'll be shredding them later! Once cooked, remove from pot and set aside to cool.

4. 4

   In the same pot, still over medium heat, add Cooking Wine to deglaze the pot. Add Onion, Garlic and Ginger, saute until the Onions are translucent.'.

5. 5

   Add Cumin, Oregano, and Cayenne Pepper to the mix and saute for about 3-5 minutes, until fragrant.

6. 6

   Add Chopped Green Chillies & Jalapenos, with juice (if using) and saute for another 3-5 minutes, 2 minutes if not using Jalapenos.

7. 7

   Add Beans, 3 Cups of Hot Water and the Boullion Cubes, increase heat, bring to a boil and then reduce to a simmer for 45 minutes.

8. 8

   While that's simmering, shred the Chicken Breasts.

9. 9

   After 45 minutes, add shredded chicken to the mixture along with the remaining 1 cup of water. Let simmer for 30 minutes.

10. 10

    Season with salt & pepper, if needed.

11. 11

    Serve chili in desired serving ware & top with a dallop of fat-free sour cream and cheese.