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prep time
15 Min
cook time
25 Min
method
---
yield
8 serving(s)
Ingredients
- 2 tablespoons cooking oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 pounds boneless skinless chicken breasts, cubed
- 4 cups chicken broth
- 3 cans (14.5 oz) great northern beans, rinsed and drained
- 1 cup corn kernels, fresh
- 1 1/2 cups fresh pineapple chunks
- 2 medium jalapeno peppers, seeded and chopped
- 8 medium tomatillos, husked and chopped
- 1 can (4 oz) green chili peppers
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano flakes
- 1/3 cup thousand island salad dressing
- 2 cups shredded monterey jack cheese
How To Make tropical chicken chili
-
Step 1In a Dutch oven, heat oil over medium heat. Add onion and garlic. Cook onion is soft. Add chicken; stir and cook until chicken is no longer pink. Add broth, beans, corn kernels, pineapple, Jalapeno peppers, tomatillos, green chili peppers, cumin and oregano. Bring to boil; simmer for 15 minutes. Stir in salad dressing; cook for another 2 minutes. Remove from heat. Serve in individual bowls, sprinkle with cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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