Chicken Chili

Name: Chicken Chili
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken tenderloins; 1 salt and pepper (to taste); 2 tbsp cooking oil; 1 medium onion, chopped; 1/2 bell pepper, chopped; 1 clove garlic, chopped; 1 stick celery, chopped; 3 cup chicken broth; 1 1/2 cup hot water; 2 chicken bouillon cubes; 1 1/2 tbsp chili powder; 1 tsp ground cumin; 1 can tomatoes w/green chiles (dont drain); 1 can sweet corn, drained; 1 can navy beans, drained; 1/4 cup all-purpose flour; 1 packages noodles (your choice) *optional

j.nellie91 @cook_3392226

Chicken Chili

j.nellie91 @cook_3392226

Saved

Ingredients

1 hour

8 servings

1 lbboneless, skinless chicken tenderloins
1salt and pepper (to taste)
2 tbspcooking oil
1 mediumonion, chopped
1/2bell pepper, chopped
1 clovegarlic, chopped
1 stickcelery, chopped
3 cupchicken broth
1 1/2 cuphot water
2chicken bouillon cubes
1 1/2 tbspchili powder
1 tspground cumin
1 cantomatoes w/green chiles (dont drain)
1 cansweet corn, drained
1 cannavy beans, drained
1/4 cupall-purpose flour
1 packagesnoodles (your choice) *optional

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Steps

1 hour

1

Cut chicken into squares, salt & pepper, heat oil in skillet to medium high heat.
2

Add chicken to oil, and cook until almost finished (lightly browned on both sides) add celery, onion, garlic, and bell pepper. Cook for 5 minutes. Set aside.
3

In a large pot combine: chicken broth, 1 cup of water, cumin, chili powder, and bouillon cubes. Whisk until seasonings are well blended. Cook on medium high heat. Let boil for 5 minutes.
4

Add chicken/vegetables to pot, as well as all canned ingredients. Salt and pepper to taste.
5

Mix the flour with the remaining water (1/2 cup) Make sure the water is hot. Mix until flour and water become one. Add to the pot. (For thickness) Boil for 5 minutes.
6

Cut heat down to medium low, and simmer for 35-40 minutes.
7

Boil noodles, drain.
8

Enjoy !!!