Chicken Chili
Ingredients
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces (left over works fine too)
2 cups finely chopped onion
1 cup diced celery
1 cup diced celery
1 cup diced peppers (I like to mix
red, yellow, and green)
½ cup diced carrots
3 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained, I like the hot ones
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained, I like the hot ones
1/4 jalepenos chopped, I like it hot
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can chicken broth
1/2 to 1 teaspoon hot pepper sauce (to preference)
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can chicken broth
1/2 to 1 teaspoon hot pepper sauce (to preference)
water plus 2-3 tablespoons corn starch for
thickening
2
cups shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
Directions
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Season chicken with salt and pepper. Add chicken to pan; cook until browned, stirring frequently. Skip this if you are using left over chicken cubes.
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Season chicken with salt and pepper. Add chicken to pan; cook until browned, stirring frequently. Skip this if you are using left over chicken cubes.
2. Heat a large pot over medium-high heat. Coat pan with
cooking spray. Add onion, peppers, celery, and carrots to pan; sauté until
tender, stirring frequently (lightly season with salt and black pepper, if you
want). Add garlic; sauté 2-5 minutes, stirring frequently. Stir in cumin, dried
oregano, and coriander; sauté 1 minute. Stir in canned chiles; jalepenos reduce heat to
low, and cook 10 minutes, partially covered.
3. Add the chicken, water, cannellini beans, and broth;
bring to a low boil.
4. Mix together water and 2 tablespoons cornstarch removing
all lumps. Add to pot. Cover and simmer 10 minutes. Stir in hot
sauce. Salt and pepper to taste. If you want it spicier, add a ½ teaspoon
of your favorite chili spice or more of your favorite hot sauce.
Great thrown in a crockpot and cooked on low for 6-8 hours
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