Chicken Chili

This is a fun twist on chicken chili

4 bone in skinless chicken breast cooked and shredded
1 can black beans drained and rinsed
1 can of white beans drained and rinsed
1 can fire roasted tomatoes
2 quarts chicken stock
4 cups water
1 bag frozen corn
4 stalks celery finely chopped
1 orange bell pepper minced
1 yellow bell pepper minced
1 medium onion minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oregano
1 teaspoon garlic powder
4 tablespoons butter
1/4 cup flour

In a large stock pot bring the chicken stock, water and chicken to a boil. Reduce heat, cover and simmer for 35-40 minutes or until the chicken is cooked through (165 degrees) remove the pot from the heat and chicken from the pot and set aside. In a large heavy bottom skillet heat 1 tablespoon olive oil over medium heat. Add the vegetables and cook for about 5 minutes or until they are tender. Add the spices and herbs and let cook for another minute. Melt in the butter and stir in the flour. Let this cook for another minute then add the tomatoes being sure to stir well. Ladle in about 1 cup of the stock the chicken cooked in and stir well. Add all of this to the pot, along with the beans and corn. Bring to a boil, then reduce heat and simmer while this is cooking shred the chicken and add it to the pot. Let this simmer for 20-25 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com