Chicken Chili

By trf0ster

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, finely chopped
• 1 package (1 lb) boneless skinless chicken breast halves, cut into 1/2-inch pieces
• 1 can (18.5 oz) Progresso® chicken corn chowder
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 can (4.5 oz) Old El Paso® chopped green chiles
• 1 teaspoon dried oregano leaves
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes, if desired
• 1/2 cup shredded Monterey Jack cheese (2 oz)
• Chopped fresh cilantro, if desired

Preparation

Step 1

1. In 4-quart saucepan, heat oil over medium-high heat. Cook and stir onion, garlic and chicken in oil 3 to 5 minutes or until chicken is no longer pink in center.
2. Stir in chowder, beans, chiles, oregano, cumin and pepper flakes. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally.
3. Top each serving with 2 tablespoons cheese and the cilantro.