CALICO CHICKEN CHILI

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Calico Chicken Chili image

I started with chicken breast from the freezer. All other ingredients were pulled from the pantry. It turned in to a colorful and tasty pot of chili. Hope you enjoy!

Provided by Diane Atherton

Categories     Chili

Time 1h

Number Of Ingredients 16

2 Tbsp olive oil, extra virgin
1 lb chicken breasts, boneless and skinless, cut into small cubes
1 medium onion, chopped
3 clove garlic, minced
1 (16-oz) can garbanzo chick peas, drained
1 (15.5-oz) can black beans, drained and rinsed
1 (15.5-oz) pinto beans, drained
1 (15-oz) can whole kernel sweet corn, drained
1 (10-oz) can diced tomatoes and green chiles (i used mild rotel)
1 (14.5-oz) canned diced tomatoes
1 (4-oz) can diced green chiles
3 c chicken broth
1/2 to 1 Tbsp oregano, dried
1 Tbsp chili powder
1 tsp cumin
salt and pepper to taste

Steps:

  • 1. Over a medium heat; cook chicken, onions and garlic until onions are transparent and there is no pink showing on chicken.
  • 2. Add remaining ingredients and bring to a slow boil. Reduce heat and simmer for at least 30 minutes.
  • 3. Taste test and add additional seasonings if desired.

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