Black and White Chili

By ngaldi

Ingredients

• 1 large onion, chopped (about 2 cups)
• 1 cup chopped celery
• 1 tablespoon vegetable oil
• 1 to 1 1/2 pounds boneless skinless chicken
• breasts, cut into 1/2-inch cubes
• 2 (14 1/2 ounce) cans chicken broth
• 1 (4 1/2 ounce) can chopped green chiles (undrained)
• 2 teaspoons ground cumin
• 1 (2.75 ounce) envelope country gravy mix
• 1/2 cup cool water
• 2 (15 ounce) cans black beans, rinsed and drained well
• 1/4 cup chopped fresh cilantro leaves

Details

Servings 8

Preparation

Step 1

In large saucepan, cook onion and celery in oil over medium-high heat for 5 to 7 minutes, stirring often, until onion is tender. Add chicken and cook until chicken is no longer pink. Add chicken broth, green chiles and cumin; heat to a boil.

In 2-cup glass measure, dissolve gravy mix in water. Stir into boiling soup; stir until thickened. Cover; reduce heat and simmer for 10 minutes to allow flavors to blend. Stir in beans and cilantro; heat through.