Ready in 40 minutes
This is an easy recipe for cold winter days or anytime. Beats the routine of red chili. It is a darn good comfort food.
Dice chicken and fry in 1 cup chicken stock until stock is gone and remove from heat
In a large pot, place oil with onions and garlic and cook until tender (about 5 minutes).
Stir in chilis, cumin, oregano, cayenne and undrained beans
Add Chicken and salt
Bring to boil and then simmer for 30 minutes
Garnish with shreaded cheese, sour cream and salsa