215 - Spicy Chicken Chili

Spicy Chicken Chili.jpg
Spicy Chicken Chili.jpg

215 - Spicy Chicken Chili

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Spicy Chicken Chili

2 medium onions, chopped
1 tablespoon canola oil
4 garlic cloves, minced
3 cans (4 ounces each) chopped green chilies
3 teaspoons ground cumin
2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 cans (14-1/2 ounces each) chicken broth
4 cups cubed cooked chicken
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cups (8 ounces) shredded Monterey Jack cheese
Sour cream and sliced jalapeno peppers, optional

In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 minutes.
Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired. Yield: 6-8 servings (2-1/4 quarts).