Southwest Chicken Chili

By ctaubenheim

Ingredients

• Spice Blend:
• 2 Tbsp olive oil
• 1 1/2 boneless chicken breasts, cut into cubes (I usually use 2-3 chicken
• breasts, depending on size)
• 3 cans (14.5oz) chicken broth
• 3 cans (4oz) chopped green chilies
• 2 cans (15.5oz) white kidney beans (cannelloni)(drained & rinsed)
• 1 medium onion (chopped to get about 1/2 cup)
• chopped green onions
• monterey jack cheese
• 3 tsp garlic powder (if have it, I use & prefer granulated garlic instead
• of powder
• 3 tsp cumin
• 1 1/2 tsp dried oregano leaves
• 1 1/2 tsp dried cilantro leaves (I have used fresh if I have it on hand)
• 1/2 tsp ground red pepper
• Dash or two of Jalapeno Seasoning (give it a little more flavor and heat)

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Heat the oil in large saucepan over med-high heat. Add chicken and onions; cook 4-5 minutes (approx.) Stir in brith, green chilies and spice blend; simmer (the original recipe said simmer for 15 minutes, but I usually let it go longer with a lid on the pan jut to let the flavors develop). Stir in beans; let simmer (to me, the longer it simmers on a low heat, the better it is. For less broth, we will open the lid a little to let it reduce). If desire, top with the chopped green onions and cheese. If someone wants a little more heat in their chili, I recommend the Tabasco Green Sauce.