Southwestern Chili with Chicken
Spice up your next meal with Southwestern chicken chili. Packed with chicken breast, mushrooms, garlic, beans and spices, this one is sure to please.
Cooking Time50 min
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 onion, chopped
- 8 ounces mushrooms, thickly sliced
- 4 large cloves garlic, minced
- 4 ounces green chili peppers, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/8 teaspoon red-pepper flakes (optional)
- 1 1/2 cup chicken broth
- 2 cans (15 ounces each) cannellini, navy, or Great Northern beans, drained
- 1 teaspoon fresh cilantro, chopped
- 2 ounces part-skim Monterey Jack cheese, shredded
Instructions
- Warm the oil in a large pot over medium heat. Add the chicken and saute for 5 minutes, or until the pieces are browned. Remove the chicken and set aside. Add the onions to the pot and saute for several minutes.
- Stir in the mushrooms and garlic; cook for several minutes more. Add the chili peppers, cumin, oregano, red-pepper flakes (if using) and broth.
- Cover and simmer for 30 minutes, stirring occasionally. Add the chicken, beans and cilantro; stir gently to mix well.
- Simmer on low heat for 15 minutes. Taste to adjust the seasonings, adding more red-pepper flakes, if desired. Sprinkle with the Monterey Jack before serving.
