June 27, 2017
Comfort Food, Dinner, Main Dish,
Chili, Beans, Poultry, Chicken, Vegetables, Mexican, North American, Budget-Friendly, Kid Pleaser, One-Bowl Does it!, Quick Meals, Cinco de Mayo, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Potluck, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, High Protein, No Eggs, Boneless Pieces more
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"You can make this recipe with chicken, or turkey even pork. (The other white meat)
Like all Chilis, it taste even better the next day."
In a large saucepan, heat oil over medium heat. Cook chicken, onion and garlic 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.
Stir in remaining ingredients, except cilantro and sour cream. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
Remove from heat; stir in cilantro and sour cream. Serve with green onions sprinkled on top.
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