Chicken Chili

• 1 lb boneless, skinless chicken tenderloins
• 1 salt and pepper (to taste)
• 2 tbsp cooking oil
• 1 medium onion, chopped
• 1/2 bell pepper, chopped
• 1 clove garlic, chopped
• 1 stick celery, chopped
• 3 cup chicken broth
• 1 1/2 cup hot water
• 2 chicken bouillon cubes
• 1 1/2 tbsp chili powder
• 1 tsp ground cumin
• 1 can tomatoes w/green chiles (dont drain)
• 1 can sweet corn, drained
• 1 can navy beans, drained
• 1/4 cup all-purpose flour
• 1 packages noodles (your choice) *optional

1. Cut chicken into squares, salt & pepper, heat oil in skillet to medium high heat.
2. Add chicken to oil, and cook until almost finished (lightly browned on both sides) add celery, onion, garlic, and bell pepper.
3. Cook for 5 minutes.
4. Set aside.
5. In a large pot combine: chicken broth, 1 cup of water, cumin, chili powder, and bouillon cubes.
6. Whisk until seasonings are well blended.
7. Cook on medium high heat.
8. Let boil for 5 minutes.
9. Add chicken/vegetables to pot, as well as all canned ingredients.
10. Salt and pepper to taste.
11. Mix the flour with the remaining water (1/2 cup) Make sure the water is hot.
12. Mix until flour and water become one.
13. Add to the pot.
14. (For thickness) Boil for 5 minutes.
15. Cut heat down to medium low, and simmer for 35-40 minutes.
16. Boil noodles, drain.
17. Enjoy !!
18. !

chicken, salt, cooking oil, onion, bell pepper, clove garlic, celery, chicken broth, water, chicken bouillon cubes, chili powder, ground cumin, tomatoes, sweet corn, navy beans, allpurpose, noodles

Taken from cookpad.com/us/recipes/348238-chicken-chili (may not work)