Chicken Salsa Chili

5 tbsp olive oil
2 boneless chicken breasts (cut into one inch pieces)
1 large onion (chopped medium)
1 red pepper (chopped medium)
3 cloves of garlic (minced)
1 jalapeno (chopped fine)
1 tbsp of chipotle peppers in adobo sauce (chopped fine; optional)
2 cups of Chicken Stock
3 tbsp. of Chili Powder
1 tsp. of red cayenne
2 tbsp. of cumin
I 28 oz. can of Crushed Tomatoes
1 14.5 oz. can of Diced Tomatoes
1 27 oz. can of Dark Red Kidney Beans
1 15.5 oz. can of Hominy (can be either white or yellow)
4 tbsp. of freshly chopped cilantro
Juice from one lime

Seasoning is a culprit that can upset people. Any of the spices in the recipe can be omitted or doubled. In fact, add some coriander or red pepper flakes if you would like. You may keep the seeds from the jalapeno or omit depending upon your preferences.

Turn stove burner to medium heat and saute 3 tbsp. of olive oil in a dutch oven or stock pot for 2 minutes.
Add the onions and red peppers in the olive oil and saute until soft (about 5 minutes).
Add the garlic, jalapeno, and chipotle in adobo sauce (if using) to the onions and red pepper. Cook for about one minute.
Transfer these items into a bowl and place 2 tbsp. of olive oil into the empty pot.
Once oil is hot, add the chicken pieces into the oil. Cook and stir the chicken for about 4 minutes.
Stir the spices (chili powder, red cayenne, and cumin) into the chicken. (Black pepper and salt is personal: You can add any amount during this time that you like).
Add the vegetable mixture to the pot.
Stir the ingredients together on medium heat for about three minutes.
Add the chicken stock, crushed tomatoes, diced tomatoes, red kidney beans, and hominy to the pot.
Cook until mixture begins to boil, and then turn heat down to a low simmer.
Cook the mixture covered for at least 45 minutes.
Right before serving, add the chopped cilantro and lime juice to the chili.


Serving Size: 2 cups

Number of Servings: 8

Recipe submitted by SparkPeople user RLOPEZ12.