I found this recipe in an old church cookbook and decided to give it a try. It turned out really tasty. It was completely different from my usual ground beef chili but we liked it immensely!
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crushed oregano
1/2 teaspoon cilantro leaves
1/4 teaspoon ground red pepper
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into bite-size chunks
1 small onion, chopped
1 (14 ounces) can chicken broth
1 (4 ounces) can chopped green chilies
1 (15 ounces) can great northern beans, undrained
shredded cheddar cheese (optional)
1. Combine the first 5 ingredients in a small bowl and set aside.
2. Heat the oil in a 3-quart saucepan over medium-high heat; add the chicken and cook until meat is no longer pink. Remove chicken from pan and set aside.
3. Add the chopped onion to the pan; cook 2 minutes. Stir in the chicken broth, green chilies and spice blend; cover and simmer 30 minutes.
4. Stir in the cooked chicken and beans; cover and simmer for an additional 10 minutes. Garnish with shredded cheese, if desired. Makes 4 servings.
Note: I like to serve this with warm cornbread muffins.