Shredded Chicken Chili

When I started creating this recipe, I originally set out to make white bean chicken chili.  As you can see, I somehow strayed away from the original plan!  It started when I realized I couldn't add tomatoes because then it obviously wouldn't be white.  You know I don't enjoy having limitations, so I just decided to go with it (and then got carried away).  The result was this delicious chili dish that both Stephen and I LOVED!  The plan is to make this again sometime in the next few weeks so I can stockpile a bunch in the freezer for when Baby Girl gets here...thinking ahead!

Ingredients:
2 Shredded Chicken Breasts (follow link for easy instructions on how to shred chicken)

2 tbsp. of extra virgin olive oil

1 large onion - chopped

1 red chili pepper - chopped

1 yellow pepper - diced

1/2 yellow zucchini squash - diced

2 stalks of celery - diced
2 cloves of garlic - minced

4 cups of chicken broth

4 cans of beans ( i used cannelini, red kidney, pinto and great northern) - drained and rinsed

1 can of diced tomatoes with green chilis

1 can of chopped green chilis

1 tbsp of cumin

1 tbsp of chili powder

Salt and pepper (to taste)

Fresh cilantro - 2 tbsp chopped

Cooked quinoa or rice (I used quinoa)

Avocado, sour cream, and shredded cheese (I used white cheddar) for topping!

Directions:

1.  Sautee onions, peppers, squash, and celery over medium to medium high heat until it starts to soften (about 5-6 minutes).  Add garlic, and cook for another 3-4 minutes (stirring often).  

2.  Add broth, beans, seasoning (cumin, chili powder, salt, and pepper), tomatoes, green chilis, cilantro, and shredded chicken.  Bring to a boil.

3.  Lower the heat to a simmer, cook with lid on for 1-2 hours - stirring every 15 minutes.  

4.  Serve over quinoa, top with sour cream, sliced avocado, and cheese.

I hope you all enjoy this as much as we did!

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