chicken chili

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Filed Under:chicken, soup, stew, mexican,

Servs: 14  Prep: 10m  Cook: 80m  

"This unique and delicious chicken chili is a much-requested meal around our house. I think you'll find it's a nice change of pace from the typical beef version."

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   2 (14.5 ounce) cans diced tomatoes, with liquid
  •   1 1/2 cups chopped green pepper
  •   4 garlic cloves, minced
  •   2 tablespoons cooking oil
  •   1 tablespoon ground cumin
  •   1 bay leaf
  •   1/2 teaspoon salt
  •   2 teaspoons ground coriander
  •   2 cups water
  •   2 tablespoons chili powder
  •   2 (15 ounce) cans garbanzo beans, rinsed and drained
  •   1 1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch cubes
  •   1/2 teaspoon cayenne pepper
  •   3 cups chopped onion
  •   2 (10.5 ounce) cans condensed chicken broth
  •   1 (6 ounce) can tomato paste

Instructions

    1. In a 5-qt. Dutch oven, cook onion, green pepper and garlic in oil over medium-high heat for 10 minutes or until onion is tender. Add chicken; cook and stir constantly for 4 minutes or until browned. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 40 minutes. Add beans; cook, uncovered, for 20 minutes, stirring occasionally. Remove bay leaf.

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