Kickin' Chicken Chili

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 lb boneless skinless chicken breast
• 7 cups water
• 2 teaspoons garlic powder
• 2 teaspoons dried parsley
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (16 ounce) jar medium salsa
• 1 (10 1/2 ounce) can tomato soup
• 2 (10 ounce) cans diced tomatoes with green chilies, with juice (or 1 can with chilis and 1 can without)
• 1 (15 ounce) can black beans, drained and rinsed
• 2 (15 ounce) cans chili beans
• 3 cups frozen corn (can substitute with canned corn)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• sour cream (optional)
• shredded monterey jack cheese (optional) or cheddar cheese (optional)

Recipe

• 1 add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
• 2 add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
• 3 while chicken boils, chop onion and garlic.
• 4 heat olive oil in a souce pan on low heat. add onions and garlic to olive oil. cook on low until onions are translucent.
• 5 add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
• 6 when chicken is cooked through, remove chicken breasts from soup pot. keep remaining broth on medium heat.
• 7 add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
• 8 when chicken is cool enough to handle, shred and return to soup pot.
• 9 simmer for 15-20 minutes, stirring occasionally. as with most chilis, the longer you let it simmer, the better the flavors!
• 10 serve with sour cream and shredded cheese.