Shelly's Recipe

*CHICKEN CHILI*

Category: Chili

2 lbs boneless, skinless chicken breasts, cut in 1/2 inch cubes
2 tbsp oil
1 medium onion, chopped
2 medium green peppers, diced
4 clove garlic, minced
1 (6 oz) can green chilies, drained
2 cups pinto beans, navy or kidney beans, cooked and drained
1 cup chicken stock
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1/2 bunch cilantro, chopped
1 (14 1/2 oz) can stewed tomatoes
6 fresh tomatillos, chopped
1 large can whole kernel corn, drained
2 tbsp chili powder
1 tbsp cumin
1/2 tsp oregano
1/8 tsp ground cayenne
1 tsp sugar
1 cup grated cheddar cheese

In a Dutch oven, saute chicken in oil. Add onion, bell peppers and garlic and continue to cook until chicken is lightly browned, add remaining ingredients except cheese and bring to a boil. Reduce heat to low and simmer at least 30 minutes. Serve with grated cheese. Serves 6