Description
Serve with corn bread and salad. If you cube the chicken ahead of time, make corn bread muffins while preparing the chili, and use a bagged salad mix from the produce department, this is a very fast meal to put together.
Ingredients
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves – cubed
- 1 onion, chopped
- 1 ¼ cups chicken broth
- 1 (4 ounce) can diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried cilantro
- ⅛ teaspoon cayenne pepper
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 green onions, chopped
- 2 ounces shredded Monterey Jack cheese
Instructions
- Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes
- or until onion is tender.
- Stir in the chicken broth
- green chiles
- garlic powder
- cumin
- oregano
- cilantro
- and cayenne pepper. Reduce heat
- and simmer for 15 minutes.
- Stir in the beans
- and simmer for 5 more minutes
- or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4