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Glutenfreeda's Recipe Index
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Chicken Chili

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

2 Tablespoons vegetable oil
1 medium onion, diced
2 garlic cloves, minced
1 lb. boneless, skinless chicken breasts, cut into thin strips
4 teaspoons chili powder
1 Tablespoons ground cumin
2 teaspoons dried oregano
3 cups gf Chicken Stock
1 4.5 oz. can diced tomatoes
1 jalapeno, seeds discarded and pepper diced
salt and freshly ground black pepper
1 15 oz. can pinto beans, drained and rinsed thoroughly
1 15 oz. can black beans, drained and rinsed thoroughly
1/3 cup cilantro, chopped and divided

Directions

Heat the vegetable oil in a large saucepan over medium heat. Reduce the heat to medium low and add the onions and garlic; cook until barely tender. Add the chicken strips and cook over medium heat until the chicken is cooked through, about 3 minutes. Stir in the chili powder, cumin, and oregano. Add the gf chicken stock, tomatoes and jalapenos. Adjust seasonings to taste with salt and freshly ground black pepper.

Stir in the beans. Simmer, uncovered for 30 minutes. Stir in 1/2 of the cilantro. Serve in warmed bowls and garnish with remaining cilantro.

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