I got this recipe off the Betty Crocker Website and the picture on the site looks a lot better than my picture looks, but it still tastes yummy! :-) I like to serve my chili over pasta and top with cheese. Betty Crocker says to use monterey jack cheese, but I had cheddar on hand, so that is what I used. My husband was not too crazy about this dish, but my mother in law and I really enjoyed it. I would recommend doubling the recipe if you are serving more than 2 adults and without pasta. For those with allergies, I forgot to check the label on the soup, so I'm not sure what allergies it has in it. I am sorry about that. I will try to remember to check at the store next time and update it.
-1 Tbsp olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced or finely chopped
-1 lb chicken breasts, cubed
-1 can Progresso chicken corn chowder
-1 can black beans, drained and rinsed
-4.5oz can chopped green chiles
-1 tsp dried oregano leaves
-1 tsp cumin
-1/4 tsp red pepper flakes (leave out if you prefer less spice)
-1/2 cup Monterey Jack cheese (or I just used shredded cheddar for everyone to top theirs
-chopped fresh cilantro (optional, and I did not use this)
In a large pot, heat oil over medium-high heat. Cook and stir onion, garlic, and chicken until chicken is cooked through. Stir in chowder, beans, chiles, oregano, cumin, and red pepper flakes. Bring to boil, reduce heat to low, and simmer for 10-15 minutes, stirring occasionally. Serve with cheese and fresh cilantro. And cooked pasta if you desire.
Crockpot: Combine al ingredients except cheese and cilantro. Stir, cover, and cook on high for 4-6 hours or low 8-10 hours.