Chicken Chili II

This is my family's favorite chili . Serve over rice and sprinkle with shredded Monterey jack or Cheddar and a basket of tortilla chips for a great meal! I have also substituted 1 of the cans of cannellini beans with black beans, and it tasted great.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 407 Calories

Ingredients

• 1 red bell pepper, diced
• 1 (4 ounce) can diced green chiles
• 1 onion, finely diced
• salt and pepper to taste
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 5 cups chicken broth
• 1 pound skinless, boneless chicken breast meat - finely chopped
• 1 yellow bell pepper, chopped
• 1 tablespoon chili powder
• 2 (15 ounce) cans cannellini beans
• ¼ cup cornmeal (Optional)
• ¼ teaspoon hot pepper sauce

Recipe Instructions

Step 1

In a large stock pot, saute chicken, olive oil, onion, garlic, red bell pepper and yellow bell pepper, until vegetables start to soften.

Step 2

Add chili powder, cumin and oregano. Cook on medium for 3 minutes. Add chicken broth, beans and green chilies and continue to cook on medium low for 5 to 10 minutes.

Step 3

If you want to thicken soup, mix cornmeal with a little water to form a paste and add to chili. Season with salt, pepper and hot sauce and serve.