How to cook chicken chili

 Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (4 ounces) diced green chilies, drained
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth

Optional toppings:

• Shredded cheese
• Sour cream
• Chopped fresh cilantro
• Diced avocado

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds.

2. Add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes.

3. Add the kidney beans, black beans, diced tomatoes (undrained), green chilies, chili powder, cumin, oregano, salt, and black pepper to the pot. Stir everything together until well combined.

4. Pour in the chicken broth and stir again. Bring the chili to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.

5. Once the chili is fully cooked, ladle it into bowls and top with your favorite toppings, such as shredded cheese, sour cream, cilantro, and diced avocado. Enjoy!