Shredded Southwest Chicken Chile

• 2lb shreaded chicken
• 1 large onion chopped small
• 2 stalks celery chopped small
• 1 tablespoon crushed garlic
• Kosher Sea Salt to taste
• Crushed Black pepper to taste
• 2-3 tsp Chili Powder
• 1 7oz can Embasa Hot Salsa
• 2 14oz cans Diced Tomatoes w/green chiles
• 2 cups low sodium chicken stock
• 1 (15oz) can of corn
• 1 (15oz) can of light kidney beans drained and rinsed well*
• 1 (15oz) can of black beans drained and rinsed well*
• 1 (15oz) can of pinto beans drained and rinsed well*

1. Cook Chicken in stock pot w/broth until done
2. Shred with fork and set aside
3. Place all other ingredients in stock pot with chicken and cook to a boil.
4. Cook high for 15min and reduce to med for 30min or simmer for 1hr.
5. Top w/cilantro and serve hot

chicken, onion, stalks celery, garlic, salt, black pepper, chili powder, salsa, tomatoes, chicken stock, corn, kidney beans, black beans, pinto beans

Taken from www.epicurious.com/recipes/member/views/shredded-southwest-chicken-chile-52639101 (may not work)