Southwest Chicken Chili

This is a great recipe to start Soup Month 2011.  Just 30 more soups to go!!

The mild flavors of chicken and red and green peppers combined with the bold flavors of cumin, cayenne and black beans to deliver a wonderful Southwest taste to this chili.  Even better me, this soup is very colorful and the kids loved it, including the black beans! They loved the beans and the extra bit of spice was enjoyed by everyone. 

The best part of this recipe?  Start to finish, you can have this chili on the table in under 1 hour.

1/2 tsp  Kosher Salt
1/4 tsp  Fresh Ground Black Pepper
1/2 tsp  Chili Powder
1/8 tsp Cayenne Powder
1/2 tsp  Garlic Powder
1 tsp  Cumin Powder
1/4 tsp  Onion Powder
1-3/4 lbs  Boneless/Skinless Chicken Breasts, cut into 1/2 inch cubes
1 TB Canola Oil
1 TB  Minced Garlic
1/2 cup  Red Pepper, finely chopped
1/2 cup  Green Pepper, finely chopped
1 small Onion, finely chopped
1  14.5 oz can  Black Beans, drained and rinsed
1 cup  Frozen Corn
2 cups Low Sodium Chicken Broth
3 TB  Cornstarch
1/4 cup  Water
Shredded Monterey Jack Cheese, for garnish

In a small bowl, combine first 7 dry spices, salt, pepper, chili powder, cayenne, garlic powder, cumin, and onion powder.  Sprinkle the spice mixture over the cubed chicken and stir to evenly coat all pieces.  Set chicken aside.

Heat canola oil in a large soup pot over medium-high heat.  Add chicken pieces to the pot and lightly brown on all sides, stirring often.  Add garlic, red & green peppers and onion and saute until just softened, about 5 minutes.

Add black beans and corn and stir to combine;  cook 2 minutes, add the chicken broth and simmer 5 minutes longer.  In a small bowl combine cornstarch and water, add mixture to pot while stirring and cook an additional 1-2 minutes, until thickened.

Serve in soup bowls with a garnish of monterey jack cheese.  Enjoy!