 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
We made this last night and it was delicious. You might want to add some additional jalapenos or canned chili peppers for more heat. Ingredients:
2 lbs chicken breasts, organic, boneless, skinless, and cubed, and seasoned with salt and pepper |
2 tablespoons olive oil |
2 teaspoons garlic, chopped |
1 large onion, chopped |
1 jalapeno pepper, chopped (add more for more kick) |
2 teaspoons oregano, dried |
1 teaspoon cumin |
2 teaspoons chili powder |
1 lime, juice from |
salt and pepper |
2 (14 ounce) cans chicken broth, organic |
2 (14 1/2 ounce) cans diced tomatoes, organic |
1 (4 ounce) can green chilies, chopped |
1 (11 ounce) can cannellini beans, drained |
monterey jack cheese, shredded |
fresh cilantro, chopped |
Directions:
1. Brown cubed chicken breast in olive oil in large dutch oven; once beginning to brown, add garlic, onion, and jalapeno. Cook until vegetables are tender; add oregano, cumin, lime juice, salt and pepper.
2. Add chicken broth, bring to a slight boil, and let liquid reduce. Add tomatoes and chili peppers; lower to simmer and let cook for an hour (plus or minus). When chili is close to desired consistency, add beans; cook about 5 to 10 more minutes.
3. Top with cheese and cilantro and serve.
|
|