Spicy Chicken Chili

By WheretheMagicHappens

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1-1/2 tsp Cumin
• 1 tbsp Mexican Oregano, or to taste
• 1/2 tsp Cayenne Pepper, or to taste
• 2 cups La Victoria Salsa Verde, Thick n Chunky
• 3 cans White Beans; Great Northern, White Kidney or Cannellini Beans
• 1 Box Chicken Broth, or about 3-1/2 cups
• 2-3 cups Chicken of your choice
• Monterey Jack Cheese, grated for top of chili
• Salt and Pepper to taste

Preparation

Step 1

Heat the olive oil in a soup pot over medium heat. Add the onions and saute for about 10 minutes, until translucent.

Add the garlic, chilies, cumin, oregano and cheyenne pepper and saute for about 2 minutes.

Add the beans and stir to blend. (I drain and rinse mine before using, but you don't have to.) Bring back to a boil.

Reduce heat and add the chicken and let it simmer for about 10-15 minutes or until some of the liquid has evaporated to desired consistency.

Serve with grated cheese on top, if desired.

Season with salt and pepper, to taste.