Our Favorite Recipes

Ingredients: Yields 6 Servings about 2 cups each

2 large boneless, skinless chicken breasts, chunked, about 2 to 3 pounds

4 TBSP Extra Virgin olive oil, divided

1 red onion, diced, about 1 cup

2 fresh cloves of garlic minced OR 2 tsp jarred

42 ounce container of chicken broth, 1 cup reserved

1- 15.25 ounce can black beans, drained & washed

1- 15.25 ounce can whole kernel corn, drained & washed

2 Roma tomatoes, roasted- see recipe on how to or you can purchase them

1 large jalapeno pepper diced, about ½ cup

½ cup ricotta cheese OR sour cream plus additional for topping

2 TBSP lime juice

Shredded Mexican style cheese for topping

For thickening:

¼ cup white all purpose flour and the 1 cup reserved chicken broth

Chili Seasoning:

3 tsp cumin

1 tsp each: dried oregano, cilantro, and chili powder

½ tsp each fresh ground pepper and pink Himalayan salt

¼ tsp cayenne pepper

What you’ll need to make your own roasted tomatoes:

2 large Roma tomatoes

About 2 TBSP olive oil

Basting brush

Long metal skewer- DON’T use a wood skewer for this as it will catch fire!

Gas stove top~ sorry, but an electric range won’t work.

If you don’t have a gas range then simply follow the directions, but place the halved tomatoes on a metal cookie sheet and broil for 3-5 minutes on each side.

1. In a small frying pan sauté diced onions and minced garlic in 2 TBSP of the olive oil on medium low heat for about 3 minutes or until slightly golden and soft; when done, remove from heat and aside until chicken is done.

3. Once chicken is done, remove it from the pot onto a plate or bowl and begin shredding it. I use two large forks to tear it apart; add it back into the original pot it was cooked in.

4.Add to chicken: sautéed onions & garlic, all seasonings, peppers, beans, corns, roasted tomatoes, lime juice, ricotta cheese, and chicken broth minus the 1 cup reserved for thickening; stir until thoroughly mixed; cook on medium heat stirring regularly for 1 hour.

5. Combine flour into broth & mix well; increase heat to medium high until boiling; add to boiling chili and stir until thickened. Turn down the heat to low and simmer for an additional 15 minutes.

6. Serve with shredded cheese, sour cream, and nacho chips.

Step by step photo display!