Chicken and Corn Chili

Recipe serves 4

1.5LB boneless chicken, cut into bite size pieces

3 Tbsp all purpose flour

3 Tbsp olive oil

1.5 Cups chopped onions

2 Tbsp minced garlic

4 Tbsp diced mild green chilis

1 medium green bell pepper

2.5 Cups frozen corn kernels, thawed

1 Cup chicken broth

16oz can diced tomatoes

15oz can red kidney beans

1 Tbsp chopped fresh oregano

1 Tbsp chili powder

1 Tbsp ground cumin

1/2 tsp paprika

1 Tbsp ground cinnamon

1/2 Cup fresh cilantro

Sprinkle chicken with salt and pepper and coat with flour. Heat 1 Tbsp olive oil in saute pan over medium heat. Saute for about 10 minutes or until browned. Move to separate soup pot.

Heat remaining oil in saute pan adding onions and garlic until tender. Add chilis and green peppers cooking an additional 3-4 minutes. Move to separate soup pot with chicken. Return saute pan to medium heat and add corn saute for 2 minutes and add to chicken mixture.

Add chicken broth, diced tomatoes, kidney beans, oregano, chili powder, cumin, paprika and cinnamon to soup pot. Bring to a full boil then reduce heat and simmer for about 2 hours. Mix cilantro into chili.

Serve with corn bread.