A friend of mine made this chili last week and it came out amazing. I asked her for the recipe and had to share it with you. I am going to make it for the long weekend. I think I will serve it with these chips but I am going to use mild chiles. You have to try this…trust me, you will LOVE it!!! Bon Appetit!!!
(Adapted from tasteofhome.com)
- 1 pound boneless skinless chicken breasts, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cans (14 ounces each) chicken broth
- 1 can (4 ounces) chopped green chiles
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1-1/2 teaspoons cayenne pepper
- 3 cans (14-1/2 ounces each) great northern beans, drained, divided
- 1 cup shredded Monterey Jack cheese
- Sliced jalapeno pepper, optional
Ingredients
- In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.
- Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
- Top each serving with cheese and, if desired, jalapeno pepper.