Easy Chicken Chili

I'm seriously putting forth the effort to learn to cook for 2 instead of a large family leaving me with a ton of leftovers.  This recipe fit the bill perfectly.  It has minimal ingredients, makes a small batch of chili, and it is ready to eat within 30 minutes.  

1 T. olive oil

2 boneless/skinless chicken breasts, diced

1 medium yellow onion, diced

3 cloves garlic, minced

1 or 2 jalapenos, seeded and thinly sliced

1 package McCormick White Chicken Chili Seasoning

4 cups chicken broth, divided

1 (14.5 oz.) can diced tomatoes

1 (14.5 oz.) can Bush's White Chili Beans with mild seasoning

Heat the olive oil in a 3 - 4 quart Dutch oven over medium heat.  Add the diced chicken and cook for 3 - 4 minutes, stirring frequently.  Add the onion and garlic along with the jalapenos and cook another 5 - 6 minutes, stirring frequently.

Sprinkle in the seasoning mix and stir to coat the chicken and vegetables.  Pour in 1 cup of the chicken broth and stir, scraping up the browned bits on the bottom of the pot.  Slowing pour in the remaining chicken broth and bring to a gentle simmer.

Add in diced tomatoes and beans and stir to combine.  Let the chili simmer for another 15 minutes or so.  Serve hot.

Topping suggestions:  sour cream, shredded cheese, cilantro