Fast & Delicious Chicken Chili

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 (16 ounce) cans navy beans, drained
• 32 ounces chicken broth
• 1 (12 ounce) can evaporated milk
• 1 cup water
• 1 onion, chopped (or use 1t dried chopped onion)
• 2 (4 ounce) cans diced green chilies
• 2 garlic cloves, minced
• 1/2 tablespoon pepper
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 4 cups cooked boneless skinless chicken breasts
• 1/2 cup mild salsa
• 1/2 cup sour cream
• 1 bunch chopped cilantro (optional)
• 1 whole avocado, diced (optional)
• 1/2 cup shredded monterey jack cheese
• 10 corn tortillas

Recipe

• 1 in a large pot, sautee onion in a little olive oil and then add beans, broth, evaporated milk, chilis and garlic. if you are using dried chopped onion, add it to the liquid at this time. bring to a boil, turn down heat to simmer.
• 2 while soup is heating chop chicken into small pieces. combine spices into a small dish. sprinkle the spices onto the chicken and toss to cover. once the soup is boiling/simmering, stir in chicken. simmer for 30 minutes.
• 3 if chili seems too thick, add up to 1 cup of water
• 4 serve with grated cheese, sour cream, salsa, cilantro and avocado. heat tortillas and serve on the side. yum!
• 5 **you can omit the chicken and use vegetable broth for a delicious vegetarian version.