Black and White "Referee" Chili
Source of Recipe
UIAA
List of Ingredients
1 large onion, chopped (2 cups)
1 cup chopped celery
1 Tbsp. vegetable oil
1 - 1 1/2 pounds boneless chicken breasts, cut into 1/2-inch pieces
2 cans (14 1/2 ounces each) or 1 carton (32 ounce) chicken broth
1 can (4 ounce) chopped green chilies
2 tsp. ground cumin
1 pkg. (2.75 ounce) country gravy mix (Pioneer Brand recommended)
1/2 cup cool water
2 cans (15 ounces each) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
Recipe
1 - In 4-quart saucepan or Dutch oven, cook and stir onion and celery in oil over medium high heat for 5 to 7 minutes, until onion is tender.
2 - Add chicken and cook until chicken is no longer pink.
3 - Add chicken broth, green chilies and cumin; heat to boiling.
4 - Meanwhile, dissolve gravy mix in water. Stir into boiling soup; cook and stir until thickened.
5 - Cover and simmer for 10 minutes to allow flavors to blend.
6 - Stir in beans and cilantro; heat through.
Chilies, ground cumin, and country gravy mix add just the right flavor and thickness to this soup.
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