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    Southwestern Chicken Chili

    Source of Recipe


    Serves 4

    1 tablespoon olive oil
    1 pound boneless, skinless chicken breasts, cut into bite-size pieces
    1 onion, chopped
    8 ounces mushrooms, thickly sliced
    4 large cloves garlic, minced
    4 ounces green chili peppers, chopped
    1 teaspoon ground cumin
    1/2 teaspoon dried oregano
    1/8 teaspoon red-pepper flakes (optional)
    11/2 cups nonfat chicken broth
    2 15 ounces cans cannellini, navy, or Great Northern beans, drained
    1/2-1 teaspoon chopped fresh cilantro
    2 ounces part-skim Monterey Jack cheese, shredded

    Warm the oil in a large pot over medium heat. Add the chicken and
    saute for 5 minutes, or until the pieces are browned. Remove the
    chicken and set aside. Add the onions to the pot and saute for
    several minutes. Stir in the mushrooms and garlic; cook for several
    minutes more. Add the chili peppers, cumin, oregano, red-pepper
    flakes (if using) and broth. Cover and simmer for 30 minutes,
    stirring occasionally. Add the chicken, beans and cilantro; stir
    gently to mix well. Simmer on low heat for 15 minutes. Taste to
    adjust the seasonings, adding more red-pepper flakes, if desired.
    Sprinkle with the Monterey Jack before serving.




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