White Bean and Chicken Latin Sofrito Chili
Serving Size 6
Ingredients
- 2 tablespoons Olive oil
- 1/2 cup SupHerb Farms Fresh Frozen Onion Yellow Roasted 3/8″
- 2 tablespoons SupHerb Farms Fresh Frozen Garlic Minced
- 1/4 cup SupHerb Farms Fresh Frozen Bell Pepper Red Roasted Diced 1/4″
- 1/4 cup SupHerb Farms Fresh Frozen Bell Pepper Green Roasted Diced 1/4″
- 1/4 cup Yellow bell pepper — roasted and diced
- 3/4 cup SupHerb Farms Fresh Frozen Onion Green 1/8″
- 2 pounds Chicken — ground
- 1/2 cup SupHerb Farms Fusions® Latin Sofrito
- 1 1/2 cups Frozen corn — thawed
- 3 tablespoons Flour
- 4 cups Chicken stock — low sodium
- 30 ounces Cannelloni beans — drained and rinsed
- 1 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/4 cup SupHerb Farms Fresh Frozen Cilantro Large
- 1/4 cup Queso fresco — crumbled
Categories
Preparation
- Place oil in a large heavy bottom sauce pan or Dutch oven, and heat on medium-high.
- Add SupHerb Farms Fresh Frozen Yellow Onion, Garlic, Red Bell Pepper, Green Bell Pepper, Green Onion and the yellow bell pepper. Cook for 5 minutes until onions are translucent.
- Add chicken and break apart. Cook for 8 minutes. Stir often.
- Stir in SupHerb Farms Fusions® Latin Sofrito and corn. Continue stirring and add flour.
- Chicken stock and beans.
- Bring mixture to a simmer and cook for 55 minutes.
- Add SupHerb Farms Fresh Frozen Cilantro and stir.
Serve immediately in bowls and top with queso fresco.
Related Applications
All Applications
