Categories: Camping, Chicken, Chili, Mexican, Poultry, Soup

Ingredients

• 2 tablespoons olive oil
• 2 1/2 pound boned and skinned chicken breasts cut into small cubes (or chicken tenders)
• 1 medium onion chopped
• 2 - 10 ounce cans chicken broth
• 1 chicken bullion cube
• 2 - 4 ounce cans chopped green chilies (I just use one can of the chilies)
• 1 - 19 ounce can Cannelli Beans or 2 smaller cans, drained
• 2 of the chicken broth cans filled with water
• 1/2 teaspoon dried oregano leaves
• 1 teaspoon ground cumin
• 1/8 teaspoon red pepper (cayenne)
• 2 cloves garlic diced
• 1/4 cup (or a healthy handful) fresh cilantro chopped
• 1 cup Minute Rice
• -
• 1 zucchini, optional (dice into approx 1 inch cubes)
• 1 yellow squash, optional (diced as above)

Directions

1. Put two tablespoons of olive oil in large soup pot over medium high heat. Add chicken and onions and cook until chicken is done, stirring as needed. Cook all the liquid out and your meat will be done.

2. Add garlic, oregano, cumin, and cayenne. Stir to coat meat.

3. Add the green chilies, stir.

4. Add the chicken broth, water and bullion cube.

5. Simmer about 30 minutes to 1 hour until seasonings have mixed with meat. You might have to add a little extra water if the liquid evaporates too much. After about 10-15 minutes, you can add the Optional zucchini and yellow squash.

6. Stir in beans, (if you can’t find Cannelli beans, you can use white kidney beans.) Add chopped cilantro, stir. Simmer for another 10 minutes just to heat beans.

7. Add one cup of the Minute Rice…stir. Turn off fire, allow rice to “cook” in hot chili for about 15 minutes.

8. Serve & Eat!!

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