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Chicken Chili

This is one of Jill's staple recipes. Serve with Jill's corn bread (Jiffy made with cream corn)

Prep
Cook
Serves 6people
Ingredients
1
whole chicken
1
can (14.5 oz) of chicken stock
1
tsp chili powder, add more as needed
1
tsp ground cumin, add more as needed
1/4
cup minced fresh basil leaves
1/4
tsp dried red pepper flakes, or to taste
Pepper, to taste
Salt, to taste
Olive oil
4
cup chopped yellow onions (3 onions)
2
cloves minced garlic
1
can green chilis (preferred hatch chilis)
2
cans (28 oz) diced fire roasted tomatoes, undrained
1
can (14.5 oz) black beans, undrained
For serving:
Chopped avocado, onions, corn chips, grated cheddar, sour cream
Directions
1.
Cook chicken in stockpot with chicken stock, basil leaves, red pepper flakes, chili powder, cumin, salt and pepper. Add sufficient water to nearly cover chicken.
2.
Meanwhile sauté onion, garlic and green chilies in olive oil.
3.
Once chicken cooked, remove from pot and cool. Once cool remove meat from carcass and shred. Add back to pot with onion, garlic and green chilis. Add tomatoes and beans. Simmer 30 minutes
4.
Serve with the toppings, or refrigerate and reheat gently before serving.

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