Hi, Karen, here....... this is a Chicken Chili recipe that Doug likes and I got published in an upcoming cookbook. Hope you will enjoy!!!
CHICKEN CHILI
Karen Campbell
serves: 4 - cup servings
1 1/2 - 2 lbs fajita chicken strips, cut into bite size pieces
1 Tbsp. olive oil
1/4 cup chopped onion
1 can chicken broth
1 4 oz. can chopped green chiles
1 19 oz. can Cannellini beans, undrained
1 can Rotel diced tomatoes & green chiles
1 tsp. ground Cumin
1 tsp. Garlic powder
1/2 tsp. Cilantro leaves
1/2 tsp. Oregano leaves
1/8 tsp. Gr. Red Pepper
Serve with: sliced green onions, sour cream, salsa, grated Monterey Jack
or cheddar cheese and tortilla chips.
In a large sauce pan, saute onions in olive oil for a few minutes. Stir in chicken
broth, green chiles, Rotel tomatoes, chicken pieces, spices and simmer for about
15 minutes. Add beans and cook for about 10 minutes longer. Serve with
garnishes above. (I sometimes add some cheese to the chili as it cooks.
And I usually double the recipe.)