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Cheesy Chicken Chili

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 4 ounces Cabot Vermont Seriously Sharp Cheddar Cheese
  • 2 cups diced raw chicken breast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1/2 cup diced carrots
  • 1 teaspoon chili powder
  • 1 cup canned black beans, drained
  • 1 cup canned chickpeas, drained reserve liquid
  • 1 cup canned diced tomatoes, drained
  • 1 tablespoon fresh thyme leaves, plus sprigs for garnish

Instructions
 

  • Grate 4 ounces of Cabot Vermont Seriously Sharp Cheddar Cheese. Set aside about 1 ounce for garnish.
  • Season chicken with salt and pepper. Bring together broth, chicken and carrots to a boil in a 2-quart saucepan over medium heat. Boil for 1 minute, then cover and reduce heat and simmer for about 8 to 10 minutes until chicken is cooked.
  • Stir in beans, chickpeas, tomatoes and chili powder. Simmer an additional 4 to 5 minutes until thoroughly heated.
  • Remove from heat and stir in fresh thyme. Add cheese and gently stir until most of the cheese is melted. Garnish individual servings with reserved Cabot Vermont Seriously Sharp Cheddar Cheese and thyme sprigs.