Chef Egg's Chunky Chicken Chili

One of my favorite things to make is chili. There are so many concoctions and combinations you can make that it will make your head spin. There are regional specialties with beans, no beans, ground meat, chunky meat, some are red or green, spicy, sweet, smoky; hell some chili recipes even have coffee and chocolate. The possibilities are endless. All I know is that chili can be a healthy and filling meal that can be made fresh with anything you have in the house.

This is a great recipe for chicken chili that uses brown chicken breast and is flavored with homemade chili seasoning, red bell pepper, canned chilies and corn. Remember that you can add anything you like to this recipe. You can switch up the beans, types vegetables and even use ground chicken and turkey. If you like boost the flavor of this recipe by using the dark meat from the chicken. Just brown thighs and legs and simmer them with the bone on the chili. When the meat is tender, remove the bones and enjoy.

Enjoy this chili with rice, corn bread or tortilla chips and don't forget to garnish with a squeeze of lime and fresh chopped cilantro. Now get crackin'! Chef Egg

2 T Oil

1.5# Chicken Breast, Diced into small chunks

3-4 T Homemade Chili Spice

1 Onion, Chopped

3 Garlic Cloves, Chopped

1 Red Bell Pepper, Chopped

4 oz Canned Jalapeno, Chopped

12 oz Corn

3 cans White Beans and Garbanzo Beans, Drained and Rinsed

1 can Cream of Chicken Soup

2-3 C Low Sodium Chicken Stock

2 Lime, Juiced

1/3 C Cilantro Chopped

Pre heat a large pot over medium heat (don't go any higher, you will burn the spices). Season the chicken with 1 tablespoon of the seasoning, add the oil to the pot ad when it starts to smoke brown the chicken and remove. Add the next 3 ingredients to the pot and sauté until soft. Add the next 6 ingredients, stir, cover and simmer for 30 minutes. Season the chili with more spices if you like then stir in the lime and cilantro at the end.