Chicken Chili

I often make this recipe on the day after cooking a whole chicken.  I place the chicken carcass in the crockpot, add water, and cook on low heat overnight.   The next evening I run the stock through a sieve to remove debris, add leftover chicken, and remaining ingredients for a quick and easy dinner!

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Ingredients:  
1 quart chicken stock
1 lb. chicken breast 
2 cans great northern beans
1 can sweet corn
2 tbsp dried oregano
1 tbsp cumin
​1/2 tsp garlic powder
​Salt to taste

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Directions:
First, cube or shred chicken and place in stock pot with broth.  Simmer at medium/high heat until chicken is done (if you are starting with cooked chicken you can mix all ingredients except cilantro and heat to a simmer).  

Drain beans and corn into a colander and rinse with cold water then add to stock pot.  Next, add cumin and oregano and simmer on medium/low heat for approximately 20 minutes until slightly thickened.  

While cooking go ahead and chop cilantro and add to chili, allow to cook 1-2 minutes.  Serve with lime, red peppers, cilantro leaves, sour cream and cheese.