Ma’s Chicken Chili

Ingredients

• 3 Tablespoon Olive Oil
• 2 medium Onions, chopped
• 3 clove Garlic
• 2-1/2 Tablespoon Chili Powder
• 2 teaspoon ground Cumin
• 1 teaspoon dried Oregano
• 1/4 teaspoon Cayenne Pepper
• 2 cup Chicken Stock
• (1) 28 ounce can Tomatoes, chopped
• 1-1/2 cup Amber Beer
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 1 Bay Leaf
• 1 Tablespoon Cornmeal
• 2 pound Boneless, Skinless Chicken Breast, cut into 1″ chunks
• (1) 15 ounce can Black Beans, rinsed and drained
• (1) 11 ounce can Whole Kernel Corn, drained 
• Optional: Top with sour cream, shredded cheese, tortilla chips, pickled jalapenos

Directions 

1. In a stock pot with lid, heat olive oil over medium heat. Add onions, cover and cook for 5 minutes. Uncover and cook another 8-10 minutes until translucent. 
2. Add garlic, chili powder, cumin, oregano, and cayenne. Cook, stirring for 1-2 minutes to toast the spices lightly. 
3. Stir in chicken broth, tomatoes, beer, sugar, salt and bay leaf. Bring to a boil, reduce heat and simmer partially covered for 40 minutes. Remove bay leaf. 
4. Slowly dust cornmeal over the surface of the soup and stir to blend. Add chicken, bring to a boil, reduce heat, and simmer 5 minutes. 
5. Add beans and cover, simmer 5 minutes more or until heated through. 

Nutrition

Servings: 8

Calories: 299

Fat: 9.6

Carbs: 24.8

Fiber: 4.6

Protein: 28