Name: Mexicali Chicken Chili
Yield: 6 servings
Ingredients: 2 tsp vegetable oil; 1 lb skinless, boneless chicken breast, cut into bite-sized pieces; 1 cup onion, finely chopped; 2 garlic cloves, minced; ¾ cup celery, thinly sliced; 3 cans low-fat chicken broth; 2 saladette tomatoes, seeded and chopped in ¼" pieces; ¼ cup fresh cilantro, chopped; 1 tsp red pepper flakes; 1 tsp ground cumin; ¼ tsp salt; ⅛ tsp pepper; 15 oz cans Great Northwest beans (2), rinsed and drained; 1 cup sour cream (optional); 1 cup grated cheese (optional)

Mexicali Chicken Chili

CategorySoups

Yields6 Servings

2 tsp vegetable oil

1 lb skinless, boneless chicken breast, cut into bite-sized pieces

1 cup onion, finely chopped

2 garlic cloves, minced

¾ cup celery, thinly sliced

3 cans low-fat chicken broth

2 saladette tomatoes, seeded and chopped in ¼" pieces

¼ cup fresh cilantro, chopped

1 tsp red pepper flakes

1 tsp ground cumin

¼ tsp salt

⅛ tsp pepper

15 oz cans Great Northwest beans (2), rinsed and drained

1 cup sour cream (optional)

1 cup grated cheese (optional)

Heat oil in a skillet over medium heat. Brown chicken pieces; remove from skillet and set aside. Saute onion till translucent; add garlic and cook one minute, stirring to prevent browning. Add celery and cook a further three minutes. Add chicken broth and bring to boil. Reduce heat and simmer for 25 minutes.

Rinse and drain beans. Remove 1/2 cup beans and mash with a fork or potato masher. Add saladette tomatoes, pepper flakes, cilantro, ground cumin, salt, pepper, Great Northern beans and bean paste. Bring chili to a boil and serve.

Nutrition Facts

6 servings

Serving size

This recipe brought to you by the Idaho Bean Commission.

Ingredients