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1 tablespoon vegetable oil
6 boneless, skinless chicken breast halves, cut into 1-inch cubes (1-1/2 to 2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, chopped
1 garlic clove, minced
5 (16-ounce) cans Great Northern beans, undrained
2 (14-1/2-ounce) cans ready-to-serve chicken broth
1 (14-1/2-ounce) can whole tomatoes, undrained, broken up
1 (4-ounce) can chopped green chilies, undrained
2 teaspoons ground cumin
1 teaspoon chili powder
1. In a soup pot, heat oil over medium heat. Sprinkle chicken with salt and pepper and sauté 5 to 6 minutes, until browned.
2. Add onion and garlic, and cook 3 to 4 minutes, or until onion is tender. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 50 to 60 minutes, or until chili thickens slightly, stirring occasionally.
NOTE: For a really hearty meal, I like to serve this chili in a big bowl over hot cooked rice.
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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