Spicy Chicken Chilli

INGREDIENTS

• 3 large chicken breasts
• 5 cups chicken broth
• 1 onion, minced
• 3 cloves garlic, minced 
• 1 jalapeño, minced (I removed the seeds)
• 1 medium green pepper, diced
• 1 medium yellow pepper, diced
• 1 cup baby spinach, chopped finely
• 1 cup frozen or fresh corn kernels
• 2 tablespoons olive oil
• 3 teaspoons chili powder
• 1 teaspoons cumin
• ½ teaspoon salt
• 1 – 796ml ounce can diced tomatoes, undrained
• 1 – 540ml ounce can kidney beans, drained

PREPARATION

1. Pour chicken broth into a pot and bring to a boil.
2. Add in the chicken breasts, cover and allow to cook on medium heat for 20 minutes.
3. Remove chicken and keep the broth.
4. Allow chicken to cool and shred with two forks.
5. In a large pot, heat the olive oil and saute the peppers, onion, garlic and jalapeño until they are tender.
6. Add the diced tomatoes, kidney beans, shredded chicken, cumin, chilli powder and broth. Stir, cover and simmer on low-medium heat for 1 hour.
7. Once the hour is up, uncover, stir and add in any water if you’d prefer it runnier.

Check out these other wonderful Chilli recipes: Presidential Chilli, No Bean Hawaiian Chili, White Chicken Chili, Classic Chili Con Carne, Crockpot Chili, Jalapeno Popper Chili and Crockpot Lime Chicken Chilli.