Soup- 2 tbls. olive oil
- 2 lbs. chicken breast, cut into small pieces
- 2 c. chopped onion
- 2 cans chicken broth
- 2 – 4 oz. cans chopped green chilis
- 2 tsp. garlic powder
- 2 tsp. ground cumin (short)
- 1 tsp. oregano leaves
- 1/2 tsp. dried cilantro (short)
- 1/2 tsp. ground red pepper
- 2 – 19 oz. cans white kidney beans or great northern beans
- 1 cup milk
- 2 heaping tbls. flour
Topping- Monterey Jack cheese, shredded
- green onions, chopped
- crumbled tortilla chips
- taco sauce
| Heat olive oil in 3 quart pot. Add chicken and sauté for 4 minutes stirring often. Remove chicken with slotted spoon. Add onion. Saute’ for 2 minutes. Stir in chicken broth, chilis, garlic powder, cumin, oregano, cilantro and red pepper. Simmer for 30 minutes. Stir in chicken and beans. Mix flour and milk. Add to chili. Simmer for 10 minutes stirring constantly. Serve with cheese, green onions, crumbled tortilla chips and taco sauce.
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