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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I think I cut this recipe out of a magazine long ago... Possibly from an ad for Swanson broth? Anyway, it's good! Ingredients:
1 tablespoon olive oil |
1 1/2 lbs skinless chicken breasts (cut into small cubes) |
1/4 cup white onion, chopped |
1 cup chicken broth |
1 (4 ounce) can chopped green chilies |
1 teaspoon garlic powder |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/8 teaspoon cayenne pepper |
1 (19 ounce) can white kidney beans (cannellini, undrained) |
1 cup monterey jack cheese (garnish) (optional) |
2 green onions, sliced (garnish) (optional) |
Directions:
1. Heat oil in large saucepan over medium-high heat.
2. Add chicken and onions and cook 4 - 5 minutes.
3. Stir in broth, green chilies and spices, simmer 15 minutes.
4. Stir in beans, simmer 5 minutes.
5. Ladle chili into bowls and top with cheese and green onion.
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