Southwestern Chicken Chili

• 3 Tablespoons Olive Oil
• 4 whole Chicken Breasts, Skinless & Boneless
• 1 teaspoon Seasoned Salt
• 1 teaspoon Black Pepper
• 1/2 teaspoons Curry Powder
• 1-1/2 teaspoon Cayenne Pepper
• 1-1/2 teaspoon Cumin
• 1-1/2 teaspoon Chili Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 1 teaspoon Lemon Pepper
• 3 Tablespoons Butter
• 1 whole Onion, Small, Diced
• 1/2 cups Green Bell Pepper, Diced
• 1/2 cups Red Bell Pepper, Diced
• 1/2 cups Yellow Bell Pepper, Diced
• 1 clove Garlic, Minced
• 1 can Chopped Green Chiles (4 Oz. Can)
• 2 cans Chicken Broth (14 Oz. Can)
• 1 can Enchilada Sauce (10 Oz. Can)
• 1 can Petite Diced Tomatoes (14.5 Oz. Can)
• 1 can Rotel (10 Oz)
• 1 can Black Beans, Rinsed & Drained (15 Oz. Can)
• 1 can Chili Beans (15 Oz. Can)
• 1 can Ranch Style Beans (15 Oz. Can)
• 8 ounces, weight Frozen Corn Kernels
• 4 Tablespoons Masa Flour
• 1/2 pounds Velveeta Cheese, Cubed
• 8 ounces, weight Cheddar Cheese, Grated
• 8 ounces, weight Monterey Jack Cheese, Grated
• 1/2 cups Sour Cream
• _____
• OPTIONAL GARNISH:
• Sour Cream
• Jalapeno Nacho Slices
• Green Onions
• Grated Cheese
• Tortilla Chips

1. Heat olive oil in a skillet over medium-high heat. Mix all the spices together in a small bowl. Set aside 1 1/2 tablespoons of the spice mixture, and sprinkle the rest over both sides of the chicken. Cook the chicken for 10 -12 minutes in the skillet or until the juices run clear. Set chicken aside to cool.
2. In a large soup pot or saucepan, melt butter over medium heat. Add peppers, onion, and garlic. Cook for about 5-6 minutes and then add the green chiles and the reserved spice mixture. When the chicken has cooled enough, shred with two forks (or your fingers!) and add to the pot with the veggies. Cook for another couple minutes and add the chicken broth, enchilada sauce, tomatoes, & rotel. Cook at a simmer for 5-7 minutes. Taste broth and add salt and pepper as needed.
3. Add the masa to a heat proof bowl and add enough of the liquid from the pot to make a smooth paste. Stir this back into the pot, stirring well. Now, add the beans, corn, and cheeses, stirring until the cheeses have melted. Turn stove to low and add sour cream, stirring slowly to incorporate. Serve garnished with sour cream, jalepenos, green onions, and tortilla chips!

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Taken from tastykitchen.com/recipes/soups/southwestern-chicken-chili/ (may not work)