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 ALL IT TAKES

• 1 to 2 uncooked chicken breasts, cut into 3/4-inch pieces
• 1-2 tablespoons of olive oil
• 1 package of taco seasoning OR
  (1 1/2 tbsp. chili powder, 1 tbsp cumin)

• 1 (15 oz.) can diced tomatoes (can use the seasoned types, your choice)
• 32 ounces chicken broth
• 1 (15 oz.) can each:
  black beans, drained & rinsed
  kidney beans, drained
  whole kernel corn, drained
• 2 cups shredded cheddar cheese

Cooked chicken and spices in oil over medium heat for 5 to 7 minutes, until cooked through.  Pour in tomatoes then heat to boiling, simmer for 10 minutes.  Add in chicken broth, beans and corn.  Bring back up to a boil, then reduce heat to simmer 20 to 30 minutes.  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.

ON THE SIDE

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.  Allow the rice to cook until tender, 12-15 minutes, before adding the beans and corn.

Another suggestion is to make a batch of Cornbread Pancakes or Moist Cornbread Muffins.  It's all good!