Fiery Hot Chicken Chili

Ingredients -

2 tablespoons Butter or Margarine
1 (20 ounces) package Boneless Skinless Chicken Breasts, cut into 1/2-inch cubes
1 medium (1/2 cup) Onion, chopped
1 teaspoon ground Cumin
1 teaspoon Lemon Pepper
1 teaspoon Dried Oregano Leaves
1/2 teaspoon Garlic Salt
2 (14.5-ounce) cans Chicken Broth
2 (15-ounce) cans Pinto Beans with Jalapeños
2 (11-ounce) cans White Shoepeg Corn
1 to 2 teaspoons Chipotle Chili’s in Adobo Sauce, chopped
2 Bay Leaves
2 tablespoons Fresh Lime Juice
2 tablespoons Sugar
1/4 cup chopped Fresh Cilantro

Garnish Ingredients:
finely chopped Red Pepper, if desired
Fresh Lime Wedges, if desired

Preparation:

1. Add butter to large saucepan. Heat over medium heat.

2. Sauté chicken pieces, onion, cumin, lemon pepper, oregano, and garlic salt until chicken is cooked through.

3. Stir in chicken broth, dried pinto beans, corn, chipotle chili’s and bay leaves.

4. Continue cooking over medium 8 to 10 minutes.

5. Reduce heat to low, and simmer 30 minutes.

6. Remove from heat. Remove bay leaf. Stir in fresh lime juice, sugar, and cilantro.

7. Serve in individual bowls, and top with red pepper and fresh lime wedges.

Soup Making Tip

Fresh Corn

When making soup calling for fresh corn, a good rule of thumb is 4 ears of corn will yield a little over 2 cups.

Soup Making Tip

Chipotles In Adobo Sauce

Canned chipotle peppers are packed in adobo sauce. This is a great product for adding smoky flavor and sweet pepper texture, at the same time adding a little heat.