2 chicken breasts or tenderloins, skin off (bone in or out is fine)
2 (28 oz. ea.) cans crushed tomatoes (seasoned is fine)
2 (14 oz. ea.) cans kidney beans, undrained (other kinds of beans can be substituted)
2 (10 oz. ea.) cans corn, drained (any varietal of sweetcorn will do)
1 cup chicken stock
1 large green bell pepper, diced (red, yellow or orange can be substituted)
1 tbsp. olive oil
1 tsp. Adobo seasoning salt
1 large lime (for juicing)
1 tsp. sweet basil
1 tsp. parsley
a pinch of dried garlic
cardamom, seasoned to taste
coriander, seasoned to taste
salt and pepper, to taste
optional garnishes: cheddar cheese, dairy sour cream, soda crackers

Sauté the diced green bell pepper in the olive oil until it just starts to turn tender. While it is still a bit crisp, add in the thawed chicken breasts and season them well with Adobo seasoning salt. Cook the breasts on medium heat for approximately four minutes per side and then pour in the chicken stock. Braise the chicken until it starts to come apart easily with a fork. In a Crock-Pot this might take two hours on medium. On the stove closer to 45 minutes.

If you used bone-in chicken, take the bones out at this point. Then add in the canned tomatoes, kidney beans and corn, and stir in the sweet basil, parsley and garlic. Let it simmer, about an hour in the Crock-Pot or twenty minutes on the stove. Then juice the lime and add it to the pot. At this point start adding in the Cardamom and Coriander and be prepared to taste test until you reach a comfort level. These two spices intensify the effect of the lime. I wound up using around a teaspoon and a half of each but that might too much or too little depending on personal tastes. These are strong flavored spices.

Add salt and pepper to taste and let it simmer, another couple of hours in the Crock-Pot or a half an hour on the stove. Make sure the chicken is shredded and distributed well throughout the chili and serve hot. I garnished mine with a big slice of cheddar cheese and it provided a nice counterpoint to the tartness of the chili.

Submitted by: E.L.P.