My beef chili went over so well with my husband last week I decided to make it again. However, I didn’t have any ground beef. (I’ve been waiting for a good sale… maybe next week!) I was also nearly out of chicken breast, but I had one left in the freezer so I adjusted my beef chili recipe and made this soup. Yes, I’m waiting for a good sale on chicken, too. My cupboards and freezer are filled with other things currently.
1-3 chicken breasts, cubed (depending on how much you have/like)
1 bell pepper, diced
1/2 medium-large onion, diced
1 clove garlic, diced, or 1/4-1/2 teaspoon granulated garlic
1 can kidney beans, drained (I used a 15.5 oz. can)
1 can corn, drained, or approximately 1 cup frozen or freshly cooked corn
approximately 8 medium-large tomatoes, diced (I peeled mine, but you don’t have to)
1 large jalapeno, diced
2 teaspoons sugar
1 teaspoon salt (to taste)
1/2-1 tablespoon chili powder (to taste)
sliced fresh or frozen mushrooms, optional
1. In a medium-large saucepan, cook peppers, onion, mushrooms, and chicken until done. Add tomato chunks and heat until boiling. Turn burner to low.
2. Add the garlic, kidney beans, corn, sugar, salt, and chili powder.
3. Simmer for 15-30 minutes and serve with shredded mozzarella sprinkled on top of each bowl.