Description
This is a great recipe for a crowd who likes it spicy.
- 1 pkg Springbrook boneless skinless chicken breast or fillets
- 8 cups of home made chicken broth (made from your last roasted Springbrook chicken or from our soup maker carcasses)
- 4 tbsp olive oil
- 2 large onions, diced
- 5 cloves fresh garlic, minced
- 2/3 cup chili powder
- 2 tbsp cumin
- ½ tbsp oregano
- 2 cans of diced tomatoes
- 1 can of black beans
- 1 can of kidney beans
- 2 cans of tomato paste
- 2 ounces of bittersweet chocolate
1. Bake chicken in oven at 350 F for 40 minutes. Cool and shred with two forks.
2. Cook onions in olive oil in large pot until translucent, about 4 minutes. Add in minced garlic and cook another minute or two.
3. Add cumin, chili powder and oregano. Cook another minute.
4. Add chicken broth, chicken, tomatoes, beans and tomato paste. Bring to a boil, then turned down and simmer for 45 minutes.
5. Add chocolate, stir in, and simmer for 5 more minutes.
Serve with sour cream, guacamole and tortilla chips.
