Here is dinner tonight!  I'm working late so I'll make it today and either stick it in the crock-pot on warm or heat in the microwave.  Soups and chili are great for busy nights, you just have to plan, plan, plan!  And you really can't go wrong with chili...don't be afraid to throw everything but the kitchen sink in there!   ENJOY!

2 medium onions, Chopped

1 TBSP Olive Oil

2 cloves garlic, finely chopped

4.5 cups chicken broth

2 TBSP chopped fresh cilantro

2 TBSP lime juice

1 TBS chili powder

1  tsp paprika

1  tsp pepper

1  tsp crushed red pepper

1  tsp cumin

1  tsp oregano leaves

1/2 tsp salt

dash cayenne pepper

1/2 c chopped each peppers, green, red & yellow

1 can white or yellow corn (drained if canned)

2 cans great northern beans (or cannoli)

3 chicken breasts chicken breast (chopped or shredded)

Salsa Verde or diced tomatoes for a little something extra

Heat olive oil in medium stock pot.  Cook onions and garlic, stirring occasionally until onions are tender. 

Stir in remaining ingredients except chicken and salsa or tomatoes. 

Heat to boiling and reduce heat.  Longer to thicken if desired.

Simmer uncovered 20 minutes.

Stir in chicken (and tomatoes if desired) and heat until chicken is hot.

Serve with Salsa Verde. 

This is spicy so adjust to your taste!



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