Chicken Corn Chili

11 Jul

Ingredients:

  • 1 T extra-virgin olive oil
  • 1 1/2 lb cooked chicken, diced
  • 2 T chili powder
  • 2 T ground cumin
  • 2 tsp cayenne pepper sauce
  • 2 cup frozen corn kernels
  • 32 oz can chunky style crushed tomatoes
  • 2 cup prepared chicken stock or broth

 

1.  Heat oil in a deep pot over medium high heat.
2.  Add vegetables and bay leaf and cook 5 minutes, stirring frequently, reducing heat if veggies start to stick.
3.  Stir in diced chicken and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste.
4.  Add corn, tomatoes, and broth. Reduce heat to medium low, and simmer for 7 to 10 minutes.
5.  Garnish chili with chopped scallions.

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