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Chicken Chili




Source of Recipe


tyson.com

8 Tyson® Fresh Boneless, Skinless Chicken Breasts
or 8 Tyson® IFF Boneless, Skinless Chicken Breasts with Rib Meat
1 can Tyson® Chicken Broth, 14 oz.
2 tablespoons vegetable oil
1 1/2 teaspoons chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 cup chopped onion
1/2 cup green bell pepper
1 cup thinly sliced celery
1/2 teaspoon salt
1 can diced tomatoes, 14 1/2 oz., undrained
1 can diced green chilies, 4 oz., drained
2 cans cooked white (or Great Northern) beans, 15 oz. each, drained



1. Wash hands. Cut chicken into 1-inch pieces. Wash hands. Sprinkle chicken with chili powder, coriander and cumin.

2. Heat oil to medium in large, deep pot. Add chicken. Cook, stirring frequently, about 5 minutes or until chicken is lightly browned. Add garlic, onion, green pepper, celery and salt; cook until vegetables are tender, stirring frequently. Stir in chicken broth, tomatoes, chilies and beans. Cook 10 minutes or until heated thoroughly and chicken is done (internal temp 170°).