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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 10 |
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I first had this chili at a BBQ place in TN and it was called Tennessee chili. I liked it so well that I searched for one in my many recipe books, finding this one. The only ingredient that has been added is the chili powder. Ingredients:
1 tablespoon olive oil |
2 lbs boneless skinless chicken breasts, diced or 1 (3 lb) roasted chicken, chopped |
1 onion, chopped |
4 garlic cloves, minced |
2 (14 1/2 ounce) cans coarsely chopped tomatoes |
2 (14 1/2 ounce) cans chicken broth |
2 (4 ounce) cans chopped green chilies |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
3 tablespoons chili powder |
2 (11 ounce) cans cannellini or 2 (11 ounce) cans great northern beans, drained |
3 tablespoons fresh lime juice |
1/4 teaspoon pepper |
monterey jack cheese, shredded |
Directions:
1. In a large pot cook diced chicken breasts in olive oil until done, remove from pan& set aside.
2. Add onion& garlic, saute until tender.
3. Stir in next 7 ingredients.
4. Bring to boil, reduce heat and simmer for 20 minutes.
5. Add chicken& beans; cook until heated.
6. Add lime juice and pepper.
7. Serve into bowls and top with cheese (serve with salsa on top of cheese, if desired).
8. TIP: Cook this a day ahead and refrigerate to let the seasonings blend.
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