Amy'S Spicy Chicken Chili

• 2 tablespoons olive oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
• 2 (1 1/4 ounce) envelopes taco seasoning, I use one regular and one hot
• 4 ounces chopped green chilies
• 1 medium onion
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (10 ounce) can diced tomatoes and green chilies (ro-tel)
• 1 (15 ounce) can great northern beans
• 1 (15 ounce) can cannellini beans
• 2 (14 1/2 ounce) cans chicken broth
• Fritos corn chips, for garnish (optional)
• shredded cheese, for garnish (optional)
• sour cream (to garnish) (optional)
• avocado (to garnish) (optional)

1. Heat olive oil in dutch oven or soup pot.
2. Stir in chicken, onion and garlic. Stir occasionally until chicken is no longer pink and onions are soft.
3. Stir in green chilies and both envelopes of taco seasoning. Stirring to coat everything.
4. Next, add tomatoes, beans and broth, stirring everything together.
5. Bring to a boil and then reduce heat to simmer. Simmer uncovered for 15 to 20 minutes.
6. This is absolutely delicious with shredded mexican style cheese and sliced avocado on top.

olive oil, chicken breasts, taco seasoning, green chilies, onion, garlic, tomatoes, tomatoes, great northern beans, cannellini beans, chicken broth, fritos corn chips, cheese, sour cream, avocado

Taken from www.food.com/recipe/amys-spicy-chicken-chili-277327 (may not work)