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Southwestern Chili with Chicken

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Spice up your next meal with Southwestern chicken chili. Packed with chicken breast, mushrooms, garlic, beans and spices, this one is sure to please.

Serves: 4

Cooking Time: 50 min

Ingredients
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 onion, chopped
  • 8 ounces mushrooms, thickly sliced
  • 4 large cloves garlic, minced
  • 4 ounces green chili peppers, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon red-pepper flakes (optional)
  • 1 1/2 cups chicken broth
  • 2 cans (15 ounces each) cannellini, navy, or Great Northern beans, drained
  • 1 teaspoon fresh cilantro, chopped
  • 2 ounces part-skim Monterey Jack cheese, shredded
Instructions
  1. Warm the oil in a large pot over medium heat. Add the chicken and saute for 5 minutes, or until the pieces are browned. Remove the chicken and set aside. Add the onions to the pot and saute for several minutes.
     
  2. Stir in the mushrooms and garlic; cook for several minutes more. Add the chili peppers, cumin, oregano, red-pepper flakes (if using) and broth.
     
  3. Cover and simmer for 30 minutes, stirring occasionally. Add the chicken, beans and cilantro; stir gently to mix well.
     
  4. Simmer on low heat for 15 minutes. Taste to adjust the seasonings, adding more red-pepper flakes, if desired. Sprinkle with the Monterey Jack before serving.

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