Chicken Chili

Name: Chicken Chili
Ingredients: 1 tablespoon olive oil; 2 medium onions, coarsely chopped (1 cup); 2 teaspoons garlic, finely chopped; 1 tablespoon ground cumin; 1 teaspoon salt; 18 teaspoon ground red pepper (cayenne); 2 lbs boneless skinless chicken thighs, cut into 1/2-inch pieces; 2 (15 ounce) cans great northern beans, drained, rinsed; 2 (4 1/2 ounce) canschopped green chilies, undrained; 2 cups chicken broth (from 32-oz carton); chopped fresh cilantro, if desired

11 ingredients

9 steps

Ingredients

1 tablespoon olive oil
2 medium onions, coarsely chopped (1 cup)
2 teaspoons garlic, finely chopped
1 tablespoon ground cumin
1 teaspoon salt
18 teaspoon ground red pepper (cayenne)
2 lbs boneless skinless chicken thighs, cut into 1/2-inch pieces
2 (15 ounce) cans great northern beans, drained, rinsed
2 (4 1/2 ounce) canschopped green chilies, undrained
2 cups chicken broth (from 32-oz carton)
chopped fresh cilantro, if desired

Directions

1

Using a 5-quart Dutch oven, heat oil over medium-high heat.
2

Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
3

Stir in cumin, salt, red pepper and chicken.
4

Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
5

Stir in beans, chiles and broth.
6

Heat to boiling.
7

Reduce heat to medium-low.
8

Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center.
9

Sprinkle with cilantro.