Ingredients
3 TB. Penzeys CHILI 9000 Chili powder, divided
1 Tbsp Penzeys Northwoods Fire
2 chicken breasts
1 large onion, minced
2 Cloves of garlic, minced
1 poblano peppers chopped
1 red pepper
1 tsp. chopped GARLIC
1-2 tsp. salt (to taste)
1 14.5 oz. cans diced tomatoes
1 can corn rinsed
1 can black beans rinsed
2 chipotle peppers chopped
4 Cups of chicken stock
1/2 Cup chopped fresh cilantro
Preparation
Preheat oven to 375°. Wash chicken breasts, pat dry. Rub on all sides with Northwoods Fire, using about 1 tablespoon. Place on a foil-lined baking pan. Bake at 375° for 30-40 minutes. Remove the chicken from the oven, let cool and shred. Soften onions in 2 tbsp of cooking oil(grape seed is best)in a stock pot. Add garlic and cook for an additional two minutes. Add chicken, stock and one tablespoon of chili powder to stock pot. Brink to a boil. Add all the remaining ingredients except cilantro and bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally to break up the tomatoes.Toss fresh cilantro into the pot for the final 10 minutes of cooking or top each bowl with a sprinkle. Serve with your favorite chili toppings.
