Chicken Chili
Ingredients
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1 cup monterey jack cheese shredded
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1/2 cup cilantro (fresh) chopped
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2 tbsp olive oil
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1/2 lime juice
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2 cloves garlic minced
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1 medium onion diced
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1 red bell pepper diced
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1 stalk celery sliced
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1 carrot peeled and cut into bite sized pieces
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1/2 jalapeno (fresh) diced
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0.5 tsp salt
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0.5 tsp black pepper (ground)
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2 tsp cumin (ground)
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2 tsp oregano (dried)
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2 cubes chicken bouillon
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1.5 lb boneless chicken breast
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2 cups water
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1/2 tsp cayenne pepper
Directions
- Heat the oil in a dutch oven over medium heat.
- Add onions, red and jalapeno peppers, celery, and carrot.
- Saute for 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
- Add garlic, cumin, oregano, cayene pepper, salt and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
- Lay chicken in pan over the onion and pepper mixture. Add bouillon and water and bring to a boil.
- Reduce heat, cover and simmer for 12 minutes.
- Remove the chicken from the pan and cut into cubes or shred as desired. Afterwards, return chicken to pot.
- Return to a simmer, cover pan and allow chili to simmer over low heat for an additioan 15 minutes.
- Remove from heat, stir in lime juice and cilantro.
- Top each serving with cheese and enjoy!