2chicken breast cooked and diced OR leftover shredded rotisserie chicken.
1canwhite beanswith juice
1candiced tomatoeswith juice
1candiced green chilies
2carrots peeled and diced
1rib of celerydiced
1cupof frozen corn
2tablespooneach; chili powderchicken base, cumin, and minced garlic
dollop of sour cream per bowl of chili and shredded cheeseoptional
Preheat the oven to 350 degrees and cook chicken breast until internal temperature reaches 165. If you already have chicken available you do not need to complete this step.
Wash and dice all vegetables needed for recipe.
In a container (if your making for another day) or a sauce pot if you are making to consume right away. Place 1 tablespoon of EVOO in pan; add onion, garlic, celery, carrots, bell pepper and saute until tender.
Then add the can of diced chiles, diced/shredded chicken, tomatoes, beans, chili powder, chicken base, cumin, frozen corn, and mix. Add one cup of water and stir again. Place lid on the pot and cook on medium heat until bubbling.
Once the chili is done place in a bowl and top with sour cream & shredded cheese (optional).