Four-Alarm Chicken Chili
- Yield servings
Ingredients
- 1 pound cooked boneless skinless chicken breast, cut into bite size pieces
- 3 -- 4 tablespoon Extra Virgin Olive Oil
- 2 -- Jalapeno Peppers, chopped
- 1 -- Serrano Pepper, chopped
- 1/2 -- Green Bell Pepper, chopped
- 1/2 -- Red Bell Pepper, chopped
- 1 small white or yellow onion, diced
- 4 cups chicken stock
- 1 -- 28 ounce can Crushed Tomatoes
- 1 can Stewed Tomatoes, cut into pieces
- 1 can Hot Rotel
- 3 tablespoons Louisianna Hot Sauce
- 1 tablespoon Cumin
- 3 -- 4 tablespoons Chili Powder
- 2 teaspoons crushed red pepper flakes
- 1 can Black Beans
- 1 can Dark Red Kidney Beans
- 1 pound bag Frozen Corn
- Cheddar Cheese
- -- Sour Cream
Instructions
This recipe is very good for the health conscious. It is low fat, high fiber and only has about 135 calories per 1 cup serving.
Place the onions, peppers, and garlic in the olive oil and let simmer 5-7 minutes. Add the chicken stock, tomatoes, rotel, hot sauce, cumin, chili powder, red pepper flakes, beans and chicken.
Let simmer for 10-20 minutes. Add the corn and simmer for 10 more minutes. You can make this recipe without the corn, but I find the sweet crunch of the corn kernels offset the heat of the chili.
