Categories: soup- chowder-stew- chili

Ingredients

• 4 skinned and boned chicken breast halves, cut into bite-size pieces
• 1 large onion, chopped
• 1 Tbsp. vegetable oil
• 1 (10oz.) can Rotel Diced Original tomatoes & Green Chilies
• 1 (19 oz.) can red kidney beans, rinsed and drained
• 1 (15 1/2 0z.) can black beans, rinsed and drained
• 1 (15 1/4 oz.) can whole kernel corn, drained
• 2 (14 1/30z.) cans chicken broth
• 1 to 1 1/2 Tbsp. chili powder
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/3 cup chopped fresh cilantro (optional)

Directions

1. Saute chicken and chopped onion in hot oil in a Dutch oven over medium-high heat until chicken is lightly browned. Stir in diced tomatoes and green chilies and nest 8 ingredients.
2. Bring to a boil over medium-high heat, stirring often. Cover, reduce heat, and simmer 30 minutes. Sprinkle with cilantro, if desired.

3. makes 14 cups

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