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    Fiery Chicken Chili


    Source of Recipe


    billk54

    List of Ingredients




    2 tablespoons real butter
    1 (20 ounce) package boneless skinless chicken breasts, cut into 1/2-inch cubes
    1 medium onion, chopped
    1 teaspoon ground cumin
    1 teaspoon lemon pepper
    1 teaspoon dried oregano leaves
    1/2 teaspoon garlic salt
    2 (14.5-ounces) cans chicken broth
    2 (15-ounce) cans pinto beans with jalapeños
    2 (11-ounce) cans white shoepeg corn
    1 to 2 teaspoons chipotle chilies in adobo sauce, chopped
    2 bay leaves
    2 tablespoons lime juice
    2 tablespoons sugar
    1/4 cup chopped fresh cilantro
    Lime wedges, optional

    Recipe



    Melt butter in 6-quart saucepan until sizzling; add chicken, onion, cumin, lemon pepper, oregano and garlic salt; cook over medium heat until chicken is no longer pink. Add chicken broth, pinto beans, shoepeg corn, chipotle chilies and bay leaves. Continue cooking until mixture comes to a boil. Reduce heat to low; cook, uncovered, 30 minutes.

    Just before serving, remove bay leaves; stir in lime juice, sugar and cilantro. To serve, top each serving with sour cream and lime wedges, if desired.

 

 

 


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