• Servings: 8
• 1-1/2 lbs Boneless, Skinless Chicken Breasts
• Your Favorite Chicken Marinade Mix
• ¼ Cup Olive Oil
• 1 Large Onion, Chopped
• 1 Large Red Bell Pepper, Chopped
• 1 Large Green Bell Pepper, Chopped
• 2 Jalapeños, Chopped
• 2 Tablespoons Ground Cumin
• 1 Tablespoon Chili Powder
• ½ Teaspoon Cayenne
• ½ Teaspoon Black Pepper
• 2 Cups Low-Sodium Chicken Broth
• 1 Lime, Juiced
• 2 Cans Great Northern White Beans, Drained & Rinsed
• 1 Can Red Kidney Beans, Drained & Rinsed
• 14oz. Whole-Kernel Sweet Corn
• 28oz. Chopped Tomatoes with Juice or Picante Sauce
• 8oz. Tomato Sauce
• 6oz. Tomato Paste
• Cilantro, Chopped

1. Marinade chicken per directions on marinade. Grill chicken on medium-high heat until cooked through. Cover and refrigerate until needed.
3. Heat Olive Oil in skillet. Add Onion, Peppers, Cumin, Chili Powder, Cayenne, and Black Pepper and sauté for about 5 minutes. Transfer to a 6-Quart slow cooker. Add Broth, Beans, Tomatoes, and Tomato Paste. (For added flavor a Picante Sauce can be used in place of the chopped tomatoes). Cover and cook on LOW for 7 Hours (or HIGH for 4 Hours).
5. Shred chicken and add to chili. Cook on HIGH for 30 additional minutes. Stir in Lime Juice and Cilantro and Serve

This recipe really just came from a simple internet search. I had gotten tired of the standard beef chili that I was used to eating, so I decided to go searching for some sort of Chicken Chili. After doing some looking through Google, I found this recipe titled Grilled Chicken Chili and it looked really good to me. I printed out the recipe and made just a few minor tweaks to it before trying it out the first time. Rather than just subjecting myself to trying it out, I decided to fix it one weekend for my parents. After taking our first bites it was an instant hit and we have made it several times since then.