|1||pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts|
|3||tbsp. olive oil|
|2||cups chopped onion, 1 large onion|
|2||cups chopped celery, about 8 stalks|
|4||cloves garlic, chopped|
|1||tbsp. poultry seasoning, or to taste|
|4||cups chicken stock|
|2||cans cannellini or other white beans, rinsed and drained (15-ounce)|
|1/2||cup masa harina or finely ground corn meal (or 4 tablespoons Corn Starch)|
|1||mild green chilies (4-ounce)|
|Shredded cheddar cheese for serving|
|Sour cream for serving|
|Lime wedges for serving|
|Tortilla strips for serving|
On a plastic or dishwasher-safe cutting board, cut the chicken breast into cubes. Heat the olive oil in a large pot over medium heat. Add the chicken cubes and cook until lightly browned, 5 to 7 minutes Add the onions, celery and garlic. Sauté until the onions soften, 2 to 3 minutes. Add the poultry seasoning, salt, oregano, cumin, and the bay leaf. Stir to combine.
Ladle into bowls. Serve with shredded cheddar cheese, sour cream, lime wedges and tortilla strips if desired.
Add the chicken stock, bring to a boil, then reduce the heat to a simmer. Add the cannellini beans and cook, covered, for 30 minutes.
After 30 minutes, whisk together the masa harina with 1 cup of water. Stir the masa into the chili, along with the lime juice and the green chilies. Stir and cook until thick, about 5 minutes.
This recipe is great for a crowd and would easily double.
Masa is Spanish for “dough” and is traditionally used to make corn tortillas. Masa is a thickening agent that also adds natural corn flavor. Masa harina is flour made from the dried tortilla dough. To get that distinctive flavor, try grinding stale or dry corn tortillas in a food processor until you get a fine powder. If the masa harina is used as a thickener (such as in chili), regular flour or cornmeal will give you the right texture, though the flavor won't be quite the same. If you can’t find masa harina, use 2 tablespoons of corn starch instead.