At the suggestion of my dear and loving husband, I am sharing my marvelous chicken chili recipe with the ‘verse. Cook. Eat. Enjoy.

1 12 oz can diced tomatoes w/ jalapenos
1 12 oz can diced tomatoes w/ garlic & onion
1 12 oz can plain diced tomatoes
2 12 oz cans chili beans w/ sauce
1 12 oz can kidney beans (drained)
1 12 oz can butter beans (drained)
1 medium sweet onion, roughly chopped
4-5 medium cloves garlic, chopped
2 chicken breasts, cooked and roughly chopped
2 cups frozen corn kernels
1 tsp cumin
2 tbsp chili powder

Poached chicken breasts: add water to pan half way up chicken breasts. Bring to a boil then turn down and simmer uncovered for 10 minutes, turning once. Let chicken rest for 5 minutes or so.

While chicken is poaching, sauté onions and garlic in a couple tablespoons of olive oil over medium heat.  When onions are almost soft add drained kidney and butter beans, chili beans with sauce,  undrained tomatoes, and corn. Chop chicken and add to pot. Add chili powder and cumin.

Simmer chili on medium low heat for 30 minutes to an hour, or so.