8 to 10 Servings
1 Tablespoon Vegetable Oil
6 Boneless, Skinless Chicken Breast Halves, Cut Into 1 Inch Cubes ( 1-1/2 to 2 Pounds Total )
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Medium Onion, Chopped
1 Galic Clove, Minced
5 ( 16 Ounce) Cans Great Northern Beans, Undrained
2 ( 14-1/2 Ounce ) Cans Ready-To-Serve Chicken Broth
1 ( 14-1/2 Ounce ) Can Whole Tomatoes, Undrained, Broken Up
1 ( 4 Ounce ) Can Chopped Green Chilies, Undrained
2 Teaspoons Ground Cumin
1 Teaspoon Chili Powder
Step 1. In a soup pot, heat oil over medium heat. Sprinkle Chicken with salt and pepper and saute' 5 to 6 minutes until brown.
Step 2. Add onion and garlic and cook 3 to 4 minutes, or until onion is tender. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer uncovered 50 to 60 minutes, or until chili thickens slightly, stirring occassionally.
NOTE: For a really hearty, I like to serve this chili in a big bowl over hot cooked rice.