Yes, I'm back! I thoroughly intend on making these recipes worth your while.

This Spicey Chicken Chili is a a spin-off of a speciality of my mother-in-law. Clark has been begging me for some time to make it, so I thought I'd meet his request and go further. As always, this is my adaptation of the recipe. I changed things around for my liking and to make your cooking experience a little more enjoyable, even if it's not as easy as the original recipe!

This Chili has a unique taste. It is more of a Chili-Chicken-Soup rather than what you would think of when you think "Chili." I hope you like it!

Supplies:

- Four to Five chicken breasts, boiled, and shredded (this comes out to be about a pound of chicken + 1 breast).
- 3 TBLSP (+) Chicken Bouillon
- 2 TSP Salt
- (2) 16 oz cans of Navy Beans (or you can use Great Northern Beans, which is what I'll be using)
- (2) 16 oz cans of Chicken Broth (or you can use 16 oz water + chicken bouillon, which I will be using)
- 1 white onion, fineley chopped
- 3 cloves of Garlic, minced
- 3 Jalepenos, fineley chopped
- 1 TBSP Ground Cumin
- 1 TBSP Chile Pepper
- 1 TBSP Oregeno
- 2 TBSP Garlic Powder
- Dash of Red Pepper


Directions:

- Put the four chicken breasts into a large soup pot. Fill the pot completely full of water, leaving one to two inches of free room. Add 3 Tblsp of Chicken Bouillon, and 2 TSP of Salt. Bring the mixture to a boil and let it boil until the chicken is completely cooked through and easy to shred.
*Check on the pot constantly. When the fat rises to the top of the soup, mix it up and THEN use a slotted spoon to take out what is still floating. It is okay to leave some for extra flavor, but you don't want it all. Also, make sure to mix it first because all the chicken bouillon floats to the top with the fat, and you do not want to lose all your seasoning.

- Remove the chicken from the stock once it is cooked through. Shred the chicken into a bowl and set aside. Do not dump the stock. You will be using this for the base of the soup.

- In a seperate pan, sautee the onion and three cloves of garlic. Once this mixture is thickened and soft, add it to the chicken stock along with the newly-shredded chicken, fineley chopped jalepenos, beans, spices, and chicken broth (or the necessary amount of water/bouillon).

- Bring this mixture and then simmer for twenty to thirty minutes, until it's thickened. If it doesn't thicken, take about a tablespoon of flour and mix it into the broth to help the process.

- Serve this with sourcream, green onions, cheese, and/or tortilla chips to really give it an extra kick! Or, if you're more of a chili-purist, serve it with the cornbread recipe that will be posted next!