Chicken Chili
by Evelyn Hughes
Prep time: 0:30
Overall time: 1:00
SERVINGS
6 to 8 servings scale / convert
INGREDIENTS
2 tbsp. vegetable oil
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
4-1/2 cups diced chicken, cooked
2 cans (14-1/2 oz. each) stewed tomatoes
1 can (15 oz.) pinto beans, drained
2/3 cups mild or medium picante sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
Optional toppings
Shredded cheddar cheese
Diced avocado
Sour cream
INSTRUCTIONS
In a Dutch oven, heat oil on medium. Sauté onion, green pepper and garlic until tender. Add chicken, tomatoes, beans, picante sauce and seasonings; bring to a boil. Reduce heat; simmer for 20 minutes. Ladle into soup bowls. Top with cheese, avocado and sour cream if desired.
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TAGS
chickenchili, chili, soups add tags
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