Chicken Chili

*Notes: Chopped cooked chicken can be used to make this recipe faster. If using pre-cooked chicken, use 2-3 cooked breasts. Substitute chicken stock for water, omitting chicken base. Skip the first step, and just add the lemon pepper, cumin, cooked chicken, and stock in with all the other ingredients. 

½ tsp. lemon pepper

½ tsp. cumin

10-12 chicken tenders or 2-3 large chicken breasts

1 ½ T. chicken base

4 ½ c. water

Bring to boil and simmer for about 20-30 minutes, until chicken is cooked through.  Cut up chicken and add back to base along with the following:

1/2 tsp. garlic powder

1/2 Tbsp onion powder

¼ c. corn starch (stir into beans)

2 15oz cans great northern beans

2 15oz cans black beans 

1 14oz can diced tomatoes with green chilies (Rotel)

1 14oz can V-8 juice (if using spicy kind, omit Tabasco)

1 15oz can sweet white corn (drained)

½ tsp ground cumin

2 shakes Tabasco

Salt and pepper to taste

Simmer for 30 minutes, until soup thickens slightly and flavors meld. Season with salt and pepper to taste. Serve with tortilla chips, sour cream, salsa, green onions, and cheese.