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Chicken Chili


1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut into small cubes
1 onion, chopped
2-3 cloves garlic, minced
1 cup chicken broth
2 cans (12 ounces each) navy beans, rinsed and drained
1 ½ teaspoons ground cumin
½ 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 5 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 6 hours.

suggestions
To serve, ladle into soup bowls. Top with the shredded cheese, crushed tortilla chips, and additional cilantro, if desired.