Ingredients:
For the Chili:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can white beans, drained and rinsed
1 (10 ounce) can rotel tomatoes and green chilies, undrained
1 (10 ounce) can cream of chicken soup
1/2 cup milk
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Crispy Tortilla Strips:
4 corn tortillas, cut into strips
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
Cook the Chicken: Heat olive oil in a large pot over medium heat. Add chicken and cook until browned on all sides. Remove from pot and set aside.
Sauté Vegetables: Add onion and garlic to the pot and cook until softened, about 5 minutes.
Simmer Chili: Stir in diced tomatoes, white beans, rotel tomatoes, cream of chicken soup, milk, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until heated through.
Add Chicken and Simmer: Return the chicken to the pot and simmer for 5-10 minutes more, or until heated through.
Make Crispy Tortilla Strips: Preheat oven to 400°F (200°C). Toss tortilla strips with olive oil, salt, and pepper. Spread the tortilla strips in a single layer on a baking sheet. Roast for 5-7 minutes, or until crispy.
Assemble the Bowls: Divide the chili among bowls. Top with crispy tortilla strips and serve immediately.
Tips:
You can use any type of chicken you like for this recipe.
For a spicier chili, add more rotel tomatoes or a pinch of red pepper flakes.
Serve the chili with your favorite toppings, such as sour cream, shredded cheese, or avocado.
