Recipe#5443

Title: Chicken 04

From: Bill Maurer wmaurer@lieb-app.com 
 Newsgroups: rec.food.recipes 
 Subject: Low-fat Southwestern Chicken Chili 
 Date: 1 Jun 1997 04:52:25 -0600 
 Message-ID: <338C8D37.7218@lieb-app.com> 

This chili recipe uses chicken breasts and white beans. It gets its
 mildly spicy flavor from green chili peppers. This is a quick, easy and
 very tasty recipe as is, but it adapts well to the addition of just
 about anything else you might like. For a milder flavor, reduce the
 amount of green chili peppers; for a little extra heat, add the optional
 hot pepper.
 Serves 4
 1 tablespoon olive oil 
 1 pound boneless, skinless chicken breasts, cut into bite-size pieces 
 1 onion, chopped 
 8 ounces mushrooms, thickly sliced 
 4 large cloves garlic, minced 
 1 can (4 ounces) green chili peppers, chopped (wear plastic gloves when
 handling) 
 1 teaspoon ground cumin 
 1/2 teaspoon dried oregano 
 1/8 teaspoon red-pepper flakes (optional) 
 11/2 cups nonfat chicken broth 
 2 cans (15 ounces each) cannellini, navy, Great Northern or other beans,
 rinsed and drained 
 1/2-1 teaspoon chopped fresh cilantro 
 2 ounces part-skim Monterey Jack cheese, shredded
 Warm the oil in a large pot over medium heat. Add the chicken and saute
 for 5 minutes, or until the pieces are browned. Remove the chicken and set
 aside. Add the onions to the pot and saute for several minutes. Stir in
 the mushrooms and garlic; cook for several minutes more. Add the chili
 peppers, cumin, oregano, red-pepper flakes (if using) and broth. Cover and
 simmer for 30 minutes, stirring occasionally. Add the chicken, beans and
 cilantro; stir gently to mix well. Simmer on low heat for 15 minutes.
 Taste to adjust the seasonings, adding more red-pepper flakes, if desired.
 Sprinkle with the Monterey Jack before serving. 
 Preparation time: 10 minutes
 Cooking time: 1 hour