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    Chicken Chili

    Source of Recipe

    8 TysonŽ Fresh Boneless, Skinless Chicken Breasts
    or 8 TysonŽ IFF Boneless, Skinless Chicken Breasts with Rib Meat
    1 can TysonŽ Chicken Broth, 14 oz.
    2 tablespoons vegetable oil
    1 1/2 teaspoons chili powder
    1/2 teaspoon ground coriander
    1/2 teaspoon ground cumin
    2 garlic cloves, minced
    1 cup chopped onion
    1/2 cup green bell pepper
    1 cup thinly sliced celery
    1/2 teaspoon salt
    1 can diced tomatoes, 14 1/2 oz., undrained
    1 can diced green chilies, 4 oz., drained
    2 cans cooked white (or Great Northern) beans, 15 oz. each, drained

    1. Wash hands. Cut chicken into 1-inch pieces. Wash hands. Sprinkle chicken with chili powder, coriander and cumin.

    2. Heat oil to medium in large, deep pot. Add chicken. Cook, stirring frequently, about 5 minutes or until chicken is lightly browned. Add garlic, onion, green pepper, celery and salt; cook until vegetables are tender, stirring frequently. Stir in chicken broth, tomatoes, chilies and beans. Cook 10 minutes or until heated thoroughly and chicken is done (internal temp 170°).




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