December 7, 2008

Fired-Up Chicken Chili

Makes 4 servings

  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 cup chicken broth
  • 1 1/2 tablespoons cornstarch
  • 1 can (15 to 16 oz.) Great Northern beans, drained
  • 1 can (14.5 oz.) fire-roasted tomatoes, drained
  • 1 cup frozen corn kernels
  • 1 1/2 tablespoons onion powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • Splash of soy sauce
  • Frank’s Hot Sauce, to taste
  • Garnishes: Tortilla chips, shredded cheese, sour cream, green onions, cilantro

1. In a large nonstick skillet, cook the chicken in oil over medium heat for 3 to 5 minutes, until no longer pink.

2. Stir in broth and cornstarch. When cornstarch is dissolved, add beans, tomatoes, corn and seasonings. Bring to a boil; cover. Reduce heat and simmer 10 to 20 minutes, to desired thickness, stirring occasionally.

3. Add soy sauce and hot sauce. Serve with garnishes, if desired.

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