Chicken Chili

 

1

tablespoon olive oil

1/2

cup chopped onion

2

cloves garlic, finely chopped

1

package (1 lb) boneless skinless chicken breast halves, cut into 1/2-inch pieces

1

can (18.5 oz) Progresso® chicken corn chowder

1

can (15 oz) Progresso® black beans, drained, rinsed

1

can (4.5 oz) Old El Paso® chopped green chiles

1

teaspoon dried oregano leaves

1

teaspoon ground cumin

1/4

teaspoon red pepper flakes, if desired

1/2

cup shredded Monterey Jack cheese (2 oz)

Chopped fresh cilantro, if desired

• 1 In 4-quart saucepan, heat oil over medium-high heat. Cook and stir onion, garlic and chicken in oil 3 to 5 minutes or until chicken is no longer pink in center.
• 2 Stir in chowder, beans, chiles, oregano, cumin and pepper flakes. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally.
• 3 Top each serving with 2 tablespoons cheese and the cilantro.