Servings: 6
Ingredients
1 tablespoon canola oil
1 cup onion, chopped
1 teaspoon garlic, minced
1 1/2 pounds cooked chicken breast, cut into small cubes
3 15-ounce cans Great Northern or cannellini beans
2 tablespoons cilantro, chopped
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
chicken broth, to desired consistency
shredded monterey jack, to garnish
Directions:
Ingredients
1 tablespoon canola oil
1 cup onion, chopped
1 teaspoon garlic, minced
1 1/2 pounds cooked chicken breast, cut into small cubes
3 15-ounce cans Great Northern or cannellini beans
2 tablespoons cilantro, chopped
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
chicken broth, to desired consistency
shredded monterey jack, to garnish
Directions:
- Heat the oil in a 5-quart cast iron Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender.
- Stir in the chicken, beans, cilantro, cumin, salt, and cayenne and simmer 30 minutes. If you like, you can add chicken broth as you prefer. This can be adapted for the crockpot.
- Ladle the chili into bowls and garnish each serving with cheese, sour cream and crushed tortilla chips, if desired.