2 TBS olive oil
1 & 1/3 lb. boneless, skinless chicken breasts, diced
1 medium onion, chopped
2 cloves garlic, minced
1 large banana pepper (or 2 medium), sliced into thin strips & cut into 1/2 inch pieces
2 jalapenos (or 3 small), sliced into thin strips & cut into 1/4 inch pieces
2 c. organic chicken broth, warm (or 2 c. water & good boullion base)
2 cans Great Northern beans, rinsed & drained
1 c. white corn
1/4 tsp cumin
1/2 tsp oregano
1 tsp. fresh lime juice
Heat olive oil in large saucepan or Dutch oven; add chicken & cook until no longer pink. Add onion & saute until just translucent. Add garlic & saute 2 minutes more. Add peppers & saute lightly for 1 - 2 minutes.
Pour in chicken broth; bring to a simmer. Add beans & corn; return to simmer. Stir in cumin & oregano. Simmer for 25 minutes.
Stir in lime juice. Simmer an additional 5 minutes.
Top with shredded Monterey Jack. Serve with a mixed green salad & corn muffins or tortillas.
8 comments:
Yumm!
I have some really nice ground chicken breast. I wonder what it would be like with that.
Hmm, I'd bet it would work great! Let me know.
I'll be making this over the coming weekend and I'm sooo looking forward to it!
Enjoy!! And let me know how it turns out!
Well - I made the chili and it won first place in our office chili contest. I did change it just a bit, but it was your recipe in essence - I referred everyone who asked for the recipe to your blog.
Wonderful stuff!
That is TOO COOL! Congratulations!
What did you change? I'm always looking to improve on things.
I used cannelli beans, great northern beans, and then tossed in a small can of garbanzo beans because I like having different textures in a soup. I also substituted basil for the oregano - not a huge change, but everyone LOVED it!
Sounds great! I love combining beans too, especially different colored ones.
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