Chicken Chili with white and black beans

By á-47

Ingredients

• 2 lbs. boneless, skinless chicken breasts, cubed
• 1 onion, chopped
• 2-4 jalapenos, minced
• 2 cans white kidney beans, drained
• 2 cans great northern beans, drained
• 3 cans black beans, drained
• 4 cups chicken broth
• 1 can (4 oz.) chopped green chilies
• 3 Tbsp. Mexican chili powder
• 1 Tbsp. ground cumin
• salt and pepper
• 1/2 cup chopped cilantro
• 1 1/2 cups shredded Monterey Jack cheese
• cubed avocado
• sour cream

Preparation

Step 1

In large nonstick skillet sprayed with vegetable oil, brown and cook the cubed chicken. Remove and drain on paper towels. In the same skillet, saute the onion and jalapeno peppers.

Put the onion-pepper mixture in a large soup pot with the chicken and add all the beans, chicken broth and diced chilies. Add the chili powder, cumin, salt , pepper and cilantro. Heat to a boil, reduce heat and simmer for at least 40 minutes (longer is better).

Taste and adjust seasonings to taste. Remove pan from heat. Ladle chili into bowls and top with the cheese, avocado and sour cream.