Chicken Chili
Yay, it’s that time of year. Comfort food to usher in our Fall temps. One of my favorite’s is Chicken Chili. It’s super easy, super yummy and you must make enough for leftovers. 
Now lets get started! 
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What you need: 
A stock pot. A nice wide one, 8 or 10 quart. 
Ingredients:
Chicken stock around 6 cups
Great Northern White Beans (1 # soaked overnight or 3-4 cans)
Chicken diced (From rotisserie or bag of fajita meat) 
Large Onion
Jalapeño Peppers (2) 
1 1/2 t Oregano
2 t Cumin
1/4 t Cayenne pepper
2 Garlic cloves, minced
1 C Salsa. 
1 T Vegetable oil. 
Pam cooking spray
Garnish:
Shredded Monterey Jack cheese and fresh chopped Cilantro. 
Instructions:
I usually spray the pot lightly with the cooking spray. Then I simmer the beans, half the onion and half the garlic in chicken stock.  Usually around 2 hours or until beans are soft.  Stir frequently. 
While this is cooking pour yourself a glass of wine and set the playlist! 
Start removing seed and dice the peppers, the other half of the onion and garlic. 
Sauté the peppers, remain diced onion and garlic in oil until soft and translucent adding the remaining spices in.
Now add the diced chicken to the sauté pan tossing the chicken into mixture. 
After a few minutes add the entire mixture into the pot of beans and simmer for one more hour. 
Season with salt and pepper to taste. 
And Violá! 
Top with cheese and cilantro and enjoy! 
(Some like a dollop of sour cream added to their serving)
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Y’all, this is really a simple and very tasty chili. 
Happy Cozy time is here! 

 

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