Chunky Chicken Chili
Recipe from Amy (let me give credit where credit is due!!)
1 1/2 lbs. boneless, skinless chicken breasts
5 T olive oil
2 C chopped onions
4 garlic cloves, minced
1 T ground cumin
1/4 tsp. cayenne pepper, or more to taste
1 tsp. dried oregano
1 tsp. salt
2 fresh or canned jalapeno peppers, seeded and minced
2 C homemade or prepared chicken broth
1 can cannellini beans, rinsed and drained
2 C frozen corn kernels, thawed
2 C shredded white cheddar cheese
Sour Cream, for serving
Tomato Salsa, for serving
Chopped fresh cilantro, for serving
1. Preheat oven to 350 degrees.
2. Wash the chicken breasts, pat dry with paper towels, and trim any fat. Cut crosswise into 1/2" strips.
3. Heat 3 T of the olive oil in a 3-4 quart Dutch oven. Add the chicken and cook, stirring, over hight heat until almost cooked through, about 5 minutes. Remove to a dish.
4. Add the remaining 2 T oil to the pot and saute the onions, garlic, cumin and cayenne and cook, stirring, over medium heat for 5 minutes. Add the oregano, salt, jalapeno peppers, chicken broth, beans, corn, and the partly cooked chicken.
5. Cover and bake for 30-45 minutes, until hot and bubbly. Stir in the cheese and serve with the sour cream, salsa, and chopped cilantro.