Texas Chicken Chili

I haven't made this recipe in a very long while.  Honestly, I forgot all about it.  I found the original recipe, Arizona Chicken Chili, off the back of a can of corn, many, many years ago.  But seeing how I don't live in Arizona, I live in Texas.  I'm calling my version, Texas Chicken Chili.

HERE'S HOW I PUT IT TOGETHER 

• 2 Roasted chicken breasts, shredded
• 1-2 tablespoons of olive oil
• 1 package of taco seasoning OR
  (1 1/2 tbsp. chili powder, 1 tbsp cumin)

• 32 ounces chicken broth
• 1 (15oz) can each:
  diced tomatoes with Southwest seasonings,
  black beans, drained,
  kidney beans, drained,
  whole kernel corn, drained
• 2 cups shredded cheddar cheese or Mexican blend cheeses

Warm up the cooked chicken and spices in oil over medium heat for 5 minutes or so.  Pour in chicken broth and tomatoes then heat to boiling, simmer for 10-15 minutes.  Add all the beans and corn, heat until hot.  Serve with cheese on top and your favorite crackers on the side.  

VEGETARIAN CHILI

I have made this for my one vegetarian friend.  Leaving out the chicken, I added one can of black eye peas and used water in place of chicken broth.

If you don't feel like crackers on the side, try adding one cup of parboiled rice (Uncle Ben's) when you add the broth and tomatoes.  Allow the rice to cook until tender, before adding the beans and corn.

Another suggestion, make a batch of Cornbread Pancakes instead of rice or crackers.  It's all good!