Tuesday, September 11, 2007

Mexican Chicken Chili

We love this and we like to just use it as a glorified chip dip. Enjoy!

Mexican Chicken Chili

1 T Olive Oil
½ Onion (chopped)
Sauté onion in olive oil.

1 Small Clove Garlic (crushed)
Add garlic and sauté

2 Chicken Breasts (cut into chunks)
Add cut up chicken and sauté.

¼ t Thyme
¼ t Chili Powder
½ t Sage
½ t Oregano
¼ t Cumin
¼ C Jalapeno Peppers (chopped)--1/4 C= 1 jalapeno
Add all spices and sauté.

2 Cans Navy Beans (drained and rinsed)
2 C Chicken Broth
8 oz Monterey Jack Cheese (slowly stir in when almost done)

Simmer for 1 hour. Using a potato masher, mash the beans (I like to mash them a bit before I put them in with everything instead). Serve with sour cream and tortilla chips....

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