It’s getting chili

Fall is upon us, and one of my favorite things about the weather cooling off is making a batch of warm, comforting soup or chili.

Another great thing about soup is that you almost always have enough left over for a couple extra meals, AND the leftovers usually taste even better the second or third time around.

I’m going to share with you a chicken chili recipe that I came up with for Super Bowl Sunday a few years back. The recipe varies almost every time I make it, depending on what we have on hand, so feel free to add or omit any ingredients to make the recipe your own.

1 pound chicken breasts
2 14-ounce cans low-sodium chicken broth
1 large bell pepper (any color)
1 jalapeno
2 cloves garlic
1 cup frozen sweet corn (optional)
2 cans fire-roasted tomatoes
2 cans black beans (or 1 can of black beans and one cup of lentils)
1/2 cup fire-roasted green chilies
Cumin
Paprika
Black Pepper
Chipotle powder (try Mrs. Dash)
1 packet taco seasoning
Shredded jack and cheddar cheese (for topping)
Finely chopped cilantro (for topping)

Directions Place chicken, broth and tomatoes in a slow cooker. Cook on high until the chicken easily falls apart, shred with a fork. Sauté garlic, bell pepper, green chilies and jalapeno until tender, add to slow cooker. Add corn, beans, and seasonings to pot and continue to cook for another 1-2 hours.

Suggestions: Top with shredded cheese, cilantro, sour cream and corn chips.