This is my family's favorite chili . Serve over rice and sprinkle with shredded Monterey jack or Cheddar and a basket of tortilla chips for a great meal! I have also substituted 1 of the cans of cannellini beans with black beans, and it tasted great.
Provided by Donna Holub
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- In a large stock pot, saute chicken, olive oil, onion, garlic, red bell pepper and yellow bell pepper, until vegetables start to soften.
- Add chili powder, cumin and oregano. Cook on medium for 3 minutes. Add chicken broth, beans and green chilies and continue to cook on medium low for 5 to 10 minutes.
- If you want to thicken soup, mix cornmeal with a little water to form a paste and add to chili. Season with salt, pepper and hot sauce and serve.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 41.7 g, Cholesterol 43.9 mg, Fat 12.2 g, Fiber 9 g, Protein 33.3 g, SaturatedFat 2 g, Sodium 934.7 mg, Sugar 4.1 g
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