Chicken Chili 9000
- 3 TB. Penzeys CHILI 9000 Chili powder, divided
- 1 Tbsp Penzeys Northwoods Fire
- 2 chicken breasts
- 1 large onion, minced
- 2 Cloves of garlic, minced
- 1 poblano peppers chopped
- 1 red pepper
- 1 tsp. chopped GARLIC
- 1-2 tsp. salt (to taste)
- 1 14.5 oz. cans diced tomatoes
- 1 can corn rinsed
- 1 can black beans rinsed
- 2 chipotle peppers chopped
- 4 Cups of chicken stock
- 1/2 Cup chopped fresh cilantro
- Preheat oven to 375Au0b0. Wash chicken breasts, pat dry. Rub on all sides with Northwoods Fire, using about 1 tablespoon. Place on a foil-lined baking pan. Bake at 375Au0b0 for 30-40 minutes. Remove the chicken from the oven, let cool and shred. Soften onions in 2 tbsp of cooking oil(grape seed is best)in a stock pot. Add garlic and cook for an additional two minutes. Add chicken, stock and one tablespoon of chili powder to stock pot. Brink to a boil. Add all the remaining ingredients except cilantro and bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally to break up the tomatoes.Toss fresh cilantro into the pot for the final 10 minutes of cooking or top each bowl with a sprinkle. Serve with your favorite chili toppings.
tb, chicken breasts, onion, garlic, peppers, red pepper, garlic, salt, tomatoes, corn, black beans, peppers, chicken, fresh cilantro
Taken from www.epicurious.com/recipes/member/views/chicken-chili-9000-50176161 (may not work)