Spicy White Chicken Chili Over Couscous

• 1 pound Boneless, Skinless Chicken Breasts
• 1 can (15 Oz. Can) Great Northern Beans, Drained And Rinsed
• 1 can (15 Oz. Can) Pinto Beans, Drained And Rinsed
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes, Drained
• 1 jar (16 Oz. Jar) Restaurant-style Salsa
• 1/2 blocks (8 Oz. Block) Horseradish Jack Cheese, Shredded
• 3 cups Chicken Stock, Divided
• 2 dashes Cholula Hot Sauce
• 1 dash Creole Seasoning
• 2 cloves Garlic, Minced Or Pressed
• 2 teaspoons Unsalted Butter
• 1 cup Couscous

1. Chop each chicken breast into 4 pieces. Add butter to a hot Dutch oven (about medium high); when melted, add garlic. Saute till fragrant. Add chicken, and stir every minute or so until brown. If the outside of the chicken is getting too done before the middle, turn the heat down to medium, or medium-low. Chop with a big wooden spoon or shred with two forks while sauteing. Add tomatoes, salsa, beans, cheese, 2 cups of stock, hot sauce and seasoning. Stir until combined and let come to a boil over medium-high heat. Turn down the heat and simmer for about 20 minutes.
2. Add the remaining 1 cup of chicken stock to a sauce pan, bring to a boil. Remove from heat, add couscous and stir, then cover. Let sit for 5 minutes then fluff.
3. In a nice-sized serving bowl, serve the couscous covered in a heaping amount of chili. Add sour cream, cheddar cheese and scallions. Serve with beer cheese bread beside it with melted butter.

chicken breasts, beans, pinto beans, tomatoes, salsa, blocks, chicken, garlic, butter, couscous

Taken from tastykitchen.com/recipes/soups/spicy-white-chicken-chili-over-couscous/ (may not work)