Chicken Chili

By MeanJean

Ingredients

• 4 Bonless/Skinless Chicken Breasts
• 1 Red Onion Quartered
• 3 cloves garlic
• 1 tsp ginger
• 2 stalks celery
• 1 1/2 TBLSP. olive oil
• 1 medium red onion
• 6 tsp. mnced garlic
• 2 oz. can diced jalepenos
• 7 oz. can green chilies
• 2 tsp. cumin
• 1 tsp. oregano
• 1 tsp. cayenne pepper
• 1 32 oz. box low sodium chicken broth
• 2 cans of black beans with jalepenos drained
• 1 can of black beans
• 4 cans of northern beans (puree 2 cans with juice), drain the other two
• 2 cans of Rotel tomatos with lime and cilantro.
• Montery Jack cheese

Preparation

Step 1

Boil 4 bonless/skinless chicken breasts in water with onion, garlic, ginger and celery. Shred when cool.

Saute (in olive oil) onion, garlic, jalepenos, green chillies, cumin, oregano, and cayenne pepper until onions are clear. Add to a medium stock pot with the broth, black beans, northern beans and Rotel tomatoes.

Cook/simmer for at least 1 hour. add 2 cups of Montery Jack cheese 15 minutes before serving. Serve with crackers or flour tortillas.