Soups: Charlotte Observer's Black Bean & Chicken Chili

By JoFClark

Ingredients

• 1 tablespoon canola oil
• 3/4 cup chopped onion
• 2 cloves minced garlic
• 2-3 tablespoons chili powder
• 1 tablesppon dried oregano
• 2 teaspoons cumin
• 1/4 teaspoon salt
• 3 cups chopped or shredded cooked chicken
• 1 28 ounce can diced fire-roasted tomatoes
• 2 cups fat free chicken broth
• 1 10-ounce package frozen corn, thawed
• 2 15-ounce cans black beans, rinsed
• Shredded
• 50 % reduced fat sharp cheese
• Fat-free sour cream

Details

Servings 8

Preparation

Step 1

Heat oil in a large nonstick skillet or Dutch oven on medium heat. Add onion, garlic, chili powder oregano, cumin and salt. Cook 4 minutes or until vegetables are softened.
Stir in chicken, tomatoes with liquid and broth. Simmer, uncovered, for 15 minutes.
Stir in corn an beans; cook 5-10 minutes or until slightly hickened. Garnish with cheese and sour cream if desired.