Chicken Enchilada Chili

By ccavaletti

Ingredients

• 2 Tbsp butter
• 1-1/2 lbs boneless skinless chicken breast, cut into 1/2-inch 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 Tbsp chili powder
• 1/2 tsp ground coriander
• 1 (8 oz) package shredded Monterey Jack cheese
• 1 c 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.