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1 tablespoon olive oil

1 small onion — peel/chop fine

2 medium garlic clove — peeled/chopped

1 medium red bell pepper — chopped fine

2 cans white beans (15 oz. ea.) — undrained

4 ounces green chiles — canned/diced

1/2 teaspoon ground cumin

1 teaspoon chili powder

1 can low sodium chicken broth — 14.5oz

1/2 pound roasted chicken breast meat — cut in 1/2″ cubes

2 tablespoons lime juice

2 tablespoons cilantro — minced

6 tablespoons salsa — optional

In a large pot heat the olive oil over medium heat. Add the onion, garlic, and red pepper. Saute 5 minutes. Stir the white beans, chiles, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in th e chicken and simmer 5 minutes. Stir in the lime juice and cilantro. A tablesp oon of salsa can be used to garnish each serving of chili, if desired.

Busted by Christopher E. Eaves <cea260@airmail.net>

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