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Chicken Chili
Ingredients
1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut into small cubes
1 onion, chopped
2 to 3 cloves garlic, minced
1 cup chicken broth
2 cans (12 ounces each) navy beans, rinsed and drained
1 1/2 teaspoons ground cumin
1/2 cup chopped fresh cilantro leaves
1 cup shredded Monterey Jack cheese
Salt and pepper, to taste
Tortilla chips
Directions
Heat the oil in a skillet. Cook chicken until browned. Remove. To same pan, add the onion and garlic. Cook five minutes, stirring constantly. Pour into Crock Pot. Add the chicken broth, beans, cumin, cilantro, and then season with salt and pepper. Cook on low heat for about six hours.
Suggestions
To serve, ladle into soup bowls. Top with the shredded cheese, crushed tortilla chips, and additional cilantro, if desired.