Chicken Chili

by Evelyn Hughes

Prep time: 0:30 Overall time: 1:00

Servings: 6 servings

INGREDIENTS

2 tb vegetable oil
1 c chopped onion
1 c 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 cup 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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Tagged: chickenchili, chili, soups add tags

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