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Chicken Chili

 Chicken_chili

 

 

Serves 4-6

2 Tbsp olive oil

1 lb  boneless chicken breasts

1 can (14 oz) chicken broth

 

Pour the olive oil into a large, heavy soup pot over medium heat. Place the chicken breasts in the pot and cover. Simmer for 5 minutes, and turn the chicken. Cover and simmer for 5 minutes. Add the chicken broth. Cook over low heat for 20 minutes. Place the chicken and broth into a bowl, cover and set aside.

 

1 Tbsp olive oil

1 yellow onion

2 tsp chili powder

1 tsp oregano

2 tsp chopped garlic

 

Optional:

1-2 jalapeno peppers, diced superfine

 

Add to the soup pot. Sauté and stir often for 3-5 minutes over med-high heat until the onions are softened.

1 can (29 ounce) diced tomatoes

1 can (6 oz) tomato paste

 

Add and stir. Cook over medium heat for 10 minutes.

2 cans (4 oz) green chilies

1 cup frozen corn

3 cans (15 oz) black beans

1 tsp salt

¼ tsp pepper

 

Tortilla chips

Dice the chicken into ½” cubes. Add the chicken, broth, and the rest. Bring to a boil over med-high heat. Turn down to low for 15 minutes.

 

Serve with warm tortilla chips.

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