Sonoran Chicken Chili

We Have What You'll Need:

1 tablespoon olive oil

½ cup chopped shallots

3 cloves garlic, minced

2 (14.5 oz.) cans Hunt’s Diced tomatoes with garlic, oregano and basil

1 (14 oz.) can crushed tomatoes

1 (14 oz.) can no-salt-added chicken broth

1 (4 oz.) can chopped green chilies

½ teaspoon oregano

½ teaspoon ground cumin

4 cups chopped cooked chicken

1-2 (16 oz.) cans navy beans, drained (2 cans if you like more beans)

3 tablespoons freshly squeezed lime juice

¼ teaspoon freshly ground pepper

Shredded cheddar for garnish

Directions

Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and garlic. Saute’ approximately 5 minutes or until the shallots are soft. Add the seasoned tomatoes, chopped tomatoes, broth, chilies, oregano and cumin. Bring to a boil. Reduce heat; simmer for 20 minutes.

Add the chicken and beans; mix well. Cook until heated through. Stir in the lime juice and pepper. Ladle into bowls and garnish with cheese.

Recipes