|
|
|
| Chicken Chili II |
8 chicken breasts, boned and skinned
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium bell pepper, chopped
2 cloves garlic, minced
4 (16 ounce) cans chicken broth
2 (16 ounce) cans great northern beans
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 large can diced tomatoes
1 1/2 cups dry macaroni
Avocados, chopped (garnish)
Chopped onion (garnish)
Shredded cheese (garnish)
Cut chicken in bite-size pieces.
Heat oil in Dutch oven. Add chicken, onion, bell pepper and
garlic. Cook until
the chicken is lightly browned.
Add broth and remaining ingredients. Cover and simmer until macaroni is
done.
Serve topped with chopped avocados, chopped onion or shredded
cheese. Season to
your taste.
|
| |
|
|
