Recipe courtesy of The Bear Cupboard (http://bearcupboard.blogspot.com)

Rating:  10 out of 10

INGREDIENTS, per serving:  

1 Tbsp. Extra-virgin olive oil

1/4 cup finely chopped onion

1/2 tsp. minced or grated garlic

1/2 tsp. ground cumin

1/2 tsp. Mexican oregano, crushed

1/4 to 1/2 tsp. Diamond kosher salt, according to your preference

1/2 cup shredded or chopped cold rotisserie chicken pieces

1/2 cup low-sodium chicken broth

1/2 cup your favorite salsa (I like Harris Teeter chunky mild)

1/4 cup black beans

1/2 cup Havarti cheese with jalapenos (or Monterey Jack cheese with jalapenos)

Optional garnishes:

1/2 ripe avocado, coarsely chopped

2 Tbsp. green onions, sliced

1-2 Tbsp. Fage nonfat plain Greek yogurt (or regular or lite sour cream)

1-2 Tbsp. coarsely chopped cilantro

Tortilla chips

In heavy frying pan, cook onion in oil over medium heat till transparent, about 3 minutes.  Add garlic, cumin, oregano, salt, and chicken; cook, stirring, about 1 minute.  Add broth, salsa and black beans; stir to combine; cover pan and cook over medium-low heat about 5 minutes, or till everything is hot.  Off heat; sprinkle cheese over hot chili; cover for about 1 minute to melt.  Scoop into bowl, keeping cheese on top.  (Alternately, you can place the chili in a bowl and then sprinkle the cheese on top, stirring it into the chili slightly to hasten melting.)  Garnish with avocado, green onions, yogurt and/or cilantro.  If desired, serve with your favorite tortilla chips.