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Sara's Chicken Chili
Serves 4 (depending on appetites)
Ingredients:
6 boneless skinless chicken breast tenderloins, cut into bite sized pieces (could also use 2 breasts or 2 cups cubed cooked chicken)
1 anaheim chile, diced
1 small onion, diced
1 can diced fire-roasted tomatoes (don't drain)
1 can great northern beans, rinsed and drained
1 cup frozen corn
2 cups chicken broth
2 cups water
1 package chicken chili seasoning mix
Cayenne pepper to taste
Salt & Pepper to taste
1-2 tablespoons masa flour to achieve desired consistency
Garnishes (optional): shredded cheese, sour cream, green onions
Preparation:
If using uncooked chicken, chop it into bite sized pieces and brown in your chili pot with olive oil.
Once the chicken is cooked, add the onion and peppers, sauteeing for a few minutes or until the onion is translucent. Now's a good time to season with salt & pepper.
To the pot add the tomatoes, beans and corn.
Stir in the seasoning packet and the liquids. I use a mix of chicken broth and water but you could use all of one or the other. I like my chili to have a stronger presence of spice and tomatoes so I don't use all broth. I also like to add a pinch of cayenne (1/4 to 1/2 tsp).
Let this simmer to allow the flavors to develop and the chili to thicken a bit. I've found that most times I make chili I like the consistency to be a bit thicker, so towards the end, I stir in a tablespoon or so of masa flour, bringing it to a boil and then reducing to a simmer. This results in happy chili. (More salt & pepper to taste is a good idea, again!)
When you're happy with how it looks & tastes - or if you're like me and your stomach is telling you now's the time! - dish it up and top it with whatever suits your fancy.
Not too shabby for a throw-it-together meal.
