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Monterey Jack Chicken Lentil Chili Recipe

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This recipe for Monterey Jack Chicken Lentil Chili is from These Are a Few of My Favorite Things!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. lentils
1 (14 oz.) container chicken broth
1 c. water
1 tbsp. oil
6 boneless chicken breasts, cubed
1 tbsp. chili powder
1/2 tsp. cumin
2 large garlic cloves, minced
1/4 tsp. pepper
1 onion, chopped
2 bell peppers, chopped
1 (4 oz.) can green chilies, diced
1 1/2 pounds tomatoes, crushed (or canned equivalent)
1 1/2 c. Monterey jack cheese, shredded and divided
Sour cream
Directions:
Directions:
Place lentil, chicken broth, and water in a Dutch oven and bring to a boil over high heat. Cover, reduce heat to simmer for 30 minutes. Place oil in large skillet and heat until medium hot and add chicken and cook about 4 minutes or until done. Add chicken and remaining ingredients except cheese and sour cream to the Dutch oven. Bring to a boil over high heat then reduce to simmer and cook another 30 minutes or until lentils are tender. Add 1 c. cheese and cook until melted. To serve, pour chili into soup tureen and garnish with reserved 1/2 c. cheese. Serve with sour cream if desired.

 

 

 

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