"There are a lot of chicken chili recipes on Zaar but this one is a little different and worthy of posting."
1 1/2 cups
lipton golden onion soup mix
1 (15 ounce) cans
1 (12 ounce) cans
diced or shredded cooked chicken
1 (16 ounce) cans
pinto beans, rinsed and drained
shredded cheddar cheese
chopped fresh cilantro
In a large pot, heat the oil over medium heat; add in the next 7 ingredients.
Cook and stir constantly (make sure the spices don't burn) for 4 minutes.
Add in the water, tomato sauce, and beer; bring to a boil.
Lower the heat to medium-low; add in the chicken and beans.
Cook uncovered, for 45 minutes to 1 hour, or until the chili is thick.
To serve: place tortilla chips into individual serving bowls and ladle chili on top OR ladle chili into individual serving bowls and serve tortilla chips on the side; top with shredded cheese, sour cream, and chopped cilantro if desired.