Chicken Chile

• 1 Tblsp. olive oil
• meat from two rotisseried chickens, shredded,no fat or skin
• 4-7 cups chicken stock, depending on desired thickness
• 2 small cans of tomatoe paste
• 1 large spanish onion, chopped
• 1 cup corn niblets
• 2 celery stalks, finely chopped
• 2 carrots, large shred
• 2 cans chopped tomatoes
• 1 cans kidney beans, drained,rinsed
• 3-6 garlic cloves, chopped
• 1 1/2 tsp chili powder
• 1 pkg chili mix
• 1/4 tsp salt
• cayenne pepper to taste

1. Saute the onion with a few tblsp oil, add the celery and carrots, saute till soft. add the remaining ingredients,
2. Simmer for 2-3 hours, stirring often.
3. Serve in bowls with crusty bread or corn chips, sour cream and shredded cheese.

olive oil, skin, chicken stock, paste, spanish onion, corn niblets, celery stalks, carrots, tomatoes, kidney beans, garlic, chili powder, chili mix, salt, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/chicken-chile-1254515 (may not work)