Café Latte’s Salsa Chicken Chili

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 6

from a wonderful St. paul restaurant. Also know to me as the chili of many cans

Ingredients:

2 teaspoons olive oil

1 1/2-2 lbs boneless skinless chicken breasts, skinless, cut into 3/4 inch pieces

1 1/2 cups diced onions

1 cup diced green bell pepper

3 tablespoons chili powder

2 teaspoons dried cilantro

2 teaspoons finely chopped jalapeno peppers

2 teaspoons pressed garlic

2 cups chicken broth

1 (15 ounce) can garbanzo beans, drained

1 (16 ounce) can light red kidney beans, drained

2 (14 ounce) cans diced tomatoes

1 (29 ounce) can tomato sauce

lime juice

sour cream

diced onion

cheddar cheese

tortilla chips

Directions:

1. Sauté chicken and onions and pepper in olive oil until chicken is opaque and cooked through.
2. Add group B and cook briefly, stirring constantly.
3. Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste) for 1/2 hour or more.
4. Adjust seasonings.
5. Add lime juice to taste right before serving with choice of toppings.

By RecipeOfHealth.com