Oooh, got up this morning and it's a crisp 55 degrees outside! Makes me start thinking about cool-weather comfort food, like this wonderful chili recipe.
Here's what you'll need:
|1.5 lbs. boneless chicken breast, cubed|
|1 tablespoon olive oil|
|1/4 cup chopped onion|
|1 cup chicken broth|
|1 can (4 oz.) chopped green chilies|
|1 can (19 oz.) cannellini beans, undrained|
|1 teaspoon garlic powder|
|1/8 teaspoon ground red pepper|
|1 teaspoon ground cumin|
|1/2 teaspoon oregano|
|2 green onions, sliced thinly|
|1/2 cup Monterey Jack cheese|
Heat olive oil in large saucepan over medium-high heat. Add chicken and onions; cook for 5 minutes. Stir in chicken broth, chilies, and spices; simmer for 15 minutes. Stir in beans. Simmer for 5 minutes, remove from heat.
Ladle in bowls and top with green onions and cheese. Makes about 4 cups.
Variation: If you're in a hurry, substitute canned white chicken for the cubed chicken breast, and omit the directions for sauteing the chicken. Drain the canned chicken and add to the saucepan, stir in chicken broth, chilies, and spices; bring to nearly boiling, then simmer for 15 minutes. Stir in beans. Simmer for 5 minutes, remove from heat.