Chicken Enchilada Chili

By sklesley

Ingredients

• 2 tbsp. butter
• 1 1/2 lbs boneless skinless chicken breast, cut into 1/2" pieces
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 tbsp. minced garlic
• 1 (32 oz.) carton chicken broth
• 2 (15 oz.) cans green enchilada sauce
• 1 (15 oz.) can corn, drained
• 1 (15 oz.) can pinto beans, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) can diced tomatoes and green chiles, drained
• 2 tbsp. ground cumin
• 1 tbs0p. chili powder
• 1/2 tsp. ground coriander
• 1 (8 oz.) pkg shredded Monterey Jack cheese
• 1 cup sour cream
• Garnish: sliced green onion

Preparation

Step 1

In a large Dutch oven, melt butter over medium heat. Add chicken and next 3 ingredients; cook, stirring occasionally, for 8 to 10 minutes or until chicken is browned and cooked through. Stir in broth and next 8 ingredients. Bring to a boil, reduce heat, and simmer for 30 minutes. Gradually add cheese, stirring until melted. Add sour cream, stirring until melted. Garnish with green onion, if desired.