After a busy weekend, I look for an easy recipe to throw together for dinner. Soups and chilis are one of my favorite dishes to prepare. I adapted this chicken chili from a recipe I got at a potluck party. It goes together in minutes and has a nice bold flavor. The beans and chicken give it a lot of protein with almost no fat. Try this recipe one night when you don’t have much time. You will not be disappointed.
2 tablespoons olive oil
1 medium onion finely chopped
1 pound ground chicken breast
1 can (4 oz.) chopped green chilles, drained
1/2 bunch Cilantro, stems removed and chopped finely
1 tablespoon all-purpose flour
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper (white, if you have it)
2 cans Beans – Any combo of great northern, pinto Beans, kidney, black (whatever you have on hand)
4 cups low fat chicken broth
Shredded Monterey Jack cheese
Heat olive oil in a Dutch oven until it shimmers. Add chopped onions and ground chicken breast. Stir and cook chicken until it is no longer pink; about 5-6 minutes. Break apart ground chicken as it cooks.
Add the green chiles, beans, and cumin. Stir. Sprinkle the flour over the mixture and stir for about 2 minutes. Stir in the chicken broth. Bring to a boil. Stir until mixture thickens; about 3-4 minutes. Add chopped cilantro. Reduce heat to simmer and cover. Simmer for 30-60 minutes to blend flavors. Serves 6.