EASY CHILLI CHICKEN

Easy Chicken Chili - Enjoy a mouthwatering, spicy, and satisfying starter or main dish bursting with zingy flavors. It’s loaded with hearty chicken joyfully swimming in a pool of spices, beans, and tomato. 🤩
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Ingredients
2-pound boneless chicken thighs, chopped
1 tablespoon cooking oil
1 medium onion, diced
1 Tablespoon minced garlic
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground oregano
1 teaspoon dried thyme
Salt and pepper to taste
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
10 -ounce Campbell's condensed tomato soup
Optional ingredients
Shredded Cheddar, for serving
Green onions, for serving
Tortilla chips, for serving
Instructions
Heat oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3-4 minutes.
Add chicken and brown on both sides for about 3-4 minutes per side. Remove and set aside on a plate.
Add onions, garlic, cumin, chili powder, and oregano to the same pot; cook, stirring occasionally until onions are softened and beginning to brown, 3-4 minutes. Increase heat to medium-high.
Add beans, Campbell's condensed tomato soup, salt, and pepper to taste .; bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for 30-40 minutes hour.
Remove cover and continue to simmer 30 more minutes, stirring occasionally (if chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until chicken is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
Remove and serve warm with cornbread
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