I saw this recipe today on my local 12 o’clock news. I’ve seen a few Mr. Food recipes I’ve wanted to try, but never got around to it. I knew I had most of the ingredients on hand for it, so I went ahead and tried it out. I used fresh tomatoes, chicken bouillon, and omitted the chilies (I didn’t have any on hand). For my first bowl I had it straight, it was that good I didn’t need to add anything! For the second bowl I added a little sour cream to cool it down and OMG, it went from heavenly to divine!
1 tablespoon vegetable oil
6 boneless, skinless chicken breast halves, cut into 1-inch cubes (1-1/2 to 2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, chopped
1 garlic clove, minced
5 (16-ounce) cans Great Northern beans, undrained
2 (14-1/2-ounce) cans ready-to-serve chicken broth
1 (14-1/2-ounce) can whole tomatoes, undrained, broken up
1 (4-ounce) can chopped green chilies, undrained
2 teaspoons ground cumin
1 teaspoon chili powder
1. In a soup pot, heat oil over medium heat. Sprinkle chicken with salt and pepper and sauté 5 to 6 minutes, until browned.
2. Add onion and garlic, and cook 3 to 4 minutes, or until onion is tender. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 50 to 60 minutes, or until chili thickens slightly, stirring occasionally.
~Jaci