Cumin down and give this mouth-watering chicken chili a try.Rich in southwestern flavor, you're sure to love every spoonful of this dish that will definitely bowl you over. It's the perfect way to come in from the cold.
At a glance
1 large onion, chopped (about 2 cups) 1 cup chopped celery 1 tbsp. vegetable oil 1 to 1 1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes 2 (14 1/2 oz.) cans chicken broth 1 (4 1/2 oz.) can chopped green chiles (undrained) 2 tsp. ground cumin 1 (2.75 oz.) pkg. of country gravy mix 1/2 cup cool water 2 (15 oz.) cans black beans, rinsed and drained well 1/4 cup chopped fresh cilantro leaves
In large saucepan, cook onion and celery in oil over medium-high heat for 5 to 7 minutes, stirring often, until onion is tender. Add chicken and cook until chicken is no longer pink. Add chicken broth, green chiles and cumin; heat to a boil. In 2-cup glass measure, dissolve gravy mix in water. Stir into boiling soup; stir until thickened. Cover; reduce heat and simmer for 10 minutes to allow flavors to blend. Stir in beans and cilantro; heat through.
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