Chicken Chili

Warm up with a bowl of this simple yet scrumptious Chicken Chili. It gets its southwestern flare from poblano peppers, black beans, and a hint of oregano. And remember, there are more chili recipes from Dr. Deborah K. Adcock, MD, to enjoy! 

Ingredients

• 3 lbs boneless chicken breasts, cut into one-inch cubes
• 3 poblano peppers; stems, ribs, seeds removed, then chopped
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 Tblsp chopped fresh oregano leaves
• 1 Tblsp chili powder
• 8 Cubs chicken broth (free range organic)
• 3 15 oz cans drained and rinsed black beans
• 1 can Rotel®
• 1 28 oz can fire-roasted diced tomatoes (such as Muir Glen®)
• Crushed red pepper (to taste)
• Sea salt (to taste)
• TABASCO® sauce (to taste)

Instructions

1. Place onions and peppers in large heavy pot with 2 Tblsp water. 
2. Add garlic, oregano, chili powder, crushed red pepper, sea salt, and TABASCO® sauce.
3. Cover and steam over low heat until onion is clear. 
4. Add the chicken on top of the onions and cover. 
5. When the chicken is white through and through, stir the mixture. 
6. Mix in the broth, beans, Rotel and tomatoes.
7. Cover and simmer on medium-low to low heat for 20 minutes.