My friend, Angela, shared this recipe with me. So good to eat, so good to your figure!! My family ate every last bite of this pot of chili. I took out some for Alyssa before I added the cheese at the end.
Again, I used leftover turkey. I'm sorry, it's soup season in Idaho, so you'll have to bear with me in my soup phase.
Southwest Chicken (or turkey) Chili
1/2 cup onion, diced
2 cloves garlic, minced
3 Tbsp olive oil + 1/3 cup olive oil
3 cups cooked and cubed or shredded chicken
1 tsp cumin
1/4 tsp oregano or italian seasoning
1/8 tsp cayenne pepper
1/2 tsp salt
1 can (14 oz) chicken broth
2 cups drained Great Northern beans
1 (4oz) can diced green chilis
3 Tbsp chopped fresh cilantro
1 1/2 cups shredded mozzarella cheese
Saute onion and garlic in 3 Tbsp olive oil on medium low heat for 5 minutes. Add chicken, cumin, oregano, and cayenne pepper. Cook together for a few minutes. Add remaining ingredients. Simmer for 20 minutes. I let it stand on the stove another 20 minutes and it thickened up quite a bit.
You could even freeze this and pop it in the crock pot on a busy day.