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Chicken Chili

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 (5) 2 Reviews
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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

Ingredients

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

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LOCATION

Directions

  • 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.
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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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