Chicken chili

• 1 1/2 lb chopped boneless skinless chicken breast
• 32 oz chicken stock
• 1 12 oz can each dark red and white kidney beans with juice
• 1 12 oz can stewed tomatoes
• 1/2 cup mexican seasoning ( combination of garlic powder, onion powder, cumin powder, chili powder, paprika, salt and pepper. )
• 2 jalapenos chopped
• 2 leeks chopped
• 2 cup shredded cheddar cheese
• 3 tbsp olive oil, extra virgin

1. Brown chicken in olive oil until cooked through in stock/ Dutch oven
2. Combine peppers and leeks, simmer for 2 minutes
3. Add tomatoes and beans with juice
4. Add chicken stock and bring to boil.
5. Reduce heat to simmer for 2 hours or until thicken.
6. Once thicken, add cheese.
7. Mix well.
8. Serve as is.

chicken breast, chicken, tomatoes, combination, jalapenos chopped, leeks, cheddar cheese, olive oil

Taken from cookpad.com/us/recipes/352756-chicken-chili (may not work)