Recipe: Ten-Minute Chicken Chili (using enchilada sauce and cooked chicken)

TEN-MINUTE CHICKEN CHILI

1 (28 ounce) can green enchilada sauce
1 (15 ounce) can cannellini or other white beans, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (4 ounce) can diced mild green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
2 cups shredded cooked chicken
FOR SERVING:
Shredded jack or cheddar cheese
Chopped onion

In a large saucepan add enchilada sauce, beans, chiles, garlic powder and cumin; bring to a simmer and cook for 5 minutes to allow flavors to meld.

Add chicken and cook just until chili is heated through.

Serve garnished with cheese and chopped onion.

Makes 4 servings
Source: The Oregonian, January 26, 2010