Twist up the traditional tomato based chili with this lighter chicken chili that is loaded with flavor as soon as it hits your mouth.
|Olive oil||2 Tablespoon|
|Chicken breast cubes||1 Pound|
|Salt and pepper||1 Teaspoon|
|Chopped jalapeno||1 , seeded|
|Minced garlic cloves||2|
|Chili powder||2 Tablespoon|
|Chicken stock||4 Cup (64 tbs) (reduced sodium)|
|Northern great beans||16 1/2 Ounce (1 Can|
|Salt and pepper||To Taste|
Heat a large pot over high heat, add olive oil and cubed chicken breasts; season with salt and pepper.
Let the chicken slightly brown on all sides and cook until it is no longer pink in the middle; about 7 minutes.
To the pot of chicken, add onions. Stir and cook until the onions are slightly translucent; about 4 minutes.
Now turn the heat to a medium and add jalapeños and garlic, stir for an additional 2 minutes.
Season the chicken and vegetables with chili powder, cumin and oregano.
Next add in the chicken stock and beans, raise the heat to high and bring to a boil.
Then reduce heat and simmer for at least 30 minutes.
Serve with sour cream, cilantro, and/or tortilla strips