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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 3 |
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I tried this as part of a Stretch the Chicken series of recipes and loved it. It's quick and simple for a weeknight meal, and extremely satisfying. Enjoy! Ingredients:
1 teaspoon olive oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1 seeded jalapeno pepper, chopped |
1 (4 ounce) can chopped green chilies |
2/3 teaspoon ground cumin |
1/2 teaspoon dried oregano or 1/2 teaspoon italian seasoning |
1 pinch ground cloves |
1 pinch cayenne pepper |
1 (14 1/2 ounce) can large white beans, undrained |
2 cups chicken broth |
1 1/2 cups diced cooked chicken breasts |
1/2 cup grated low-fat monterey jack cheese or 1/2 cup white cheddar cheese |
Directions:
1. Heat the oil in a large saucepan over medium heat. Stir in the onion and cook until tender, 4 to 7 minutes.
2. Mix in the garlic, jalapeño, green chile peppers, cumin, oregano, cloves, and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.
3. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 20 minutes, stirring occasionally. Don't worry if it's a little soupy.
4. At the end of 20 minutes, mash chili lightly using a potato masher, until about half of the beans are broken up. This will give the chili a thicker consistency.
5. Serve topped with grated cheese. Garnish with whatever you have on hand: cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole, tortilla chips, etc.
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