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Wednesday, November 26, 2014

Chicken Chili

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, finely minced
2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
1 can green chilies, drained and minced
2 cans white or black beans, undrained
4 cups diced tomatoes
2 cups rotisserie chicken meat, shredded
1 cup shredded monterey jack cheese
*Optional, tortilla chips or strips, avocado or sour cream for toppings.

Saute onion and garlic in olive oil in a large soup pot.
Stir in spices; cumin, cayenne, salt and pepper and stir well.
Add green chilies, diced tomatoes, shredded chicken, and 2 cans of beans. Cook 15-20 minutes. Serve with any of the optional toppings.

See more chili recipes
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