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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 pound(s) boneless, skinless chicken breasts, chopped |
2 cup(s) chicken broth |
1/8 teaspoon(s) chili powder |
1/4 teaspoon(s) cilantro, chopped |
2 clove(s) garlic, minced |
1 can(s) green chilies, chopped |
1/2 teaspoon(s) ground cumin |
1 cup(s) monterrey jack cheese |
1 can(s) navy beans w/jalapenos |
1 tablespoon(s) olive oil |
1 onion, chopped |
1/4 teaspoon(s) oregano leaves |
1 can(s) rotel tomatoes |
Directions:
1. Heat olive oil in a large dutch oven. Add chicken, onion and garlic and cook until chicken is no longer pink. Add remaining ingredients, except cheese, and simmer for 30 minutes. Serve chili topped with cheese and sour cream, if desired.
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