Chicken Chili

• 2 Tbsp. KRAFT Tuscan House Italian Dressing
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 can (6 oz.) tomato paste
• 1 cup fat-free reduced-sodium chicken broth
• 1 can (15 oz.) kidney beans, rinsed
• 1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup KRAFT Shredded Hot Habanero Cheese

1. Heat dressing in large skillet on medium-high heat.
2. Add chicken, onions and garlic; cook 5 to 6 min.
3. or until chicken is evenly browned, stirring frequently.
4. Add chili powder and cumin; cook and stir 1 min.
5. Stir in tomato paste.
6. Add chicken broth, beans and tomatoes; mix well.
7. Bring to boil, stirring occasionally; cover.
8. Simmer on medium-low heat 30 min., stirring occasionally.
9. Serve topped with sour cream and cheese.

italian dressing, boneless skinless chicken breasts, onion, garlic, chili powder, ground cumin, tomato paste, chicken broth, kidney beans, salt, s, cheese

Taken from www.kraftrecipes.com/recipes/chicken-chili-186141.aspx (may not work)