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Southwestern Chicken Chili
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
4 ounces green chili peppers, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon red-pepper flakes (optional)
11/2 cups nonfat chicken broth
2 15 ounces cans cannellini, navy, or Great Northern beans, 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.


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