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Black And White Chili Recipe

Chili

Rating:

Source: White Lily Foods

1 large onion, chopped (about 2 cups)
1 cup chopped celery
1 tablespoon vegetable oil
1 to 1 ½ pounds boneless skinless chicken
    breasts, cut into ½-inch cubes
2 (14 ½ ounce) cans chicken broth
1 (4 ½ ounce) can chopped green chiles (undrained)
2 teaspoons ground cumin
1 (2.75 ounce) envelope country gravy mix
½ cup cool water
2 (15 ounce) cans black beans, rinsed and drained well
¼ 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.

Yields 8 servings.