Southern Star Chicken Chili
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2 medium yellow onions, chopped
2 tablespoons olive oil
3 large cloves garlic, minced
2 red peppers, cored, seeded and chopped
2 green peppers, cored, seeded and chopped
2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon red pepper flakes
2 teaspoons kosher salt
2 cans (28 ounces) diced tomatoes, undrained
3 cans great northern beans, undrained
2 pounds boneless, skinless chicken breasts
Freshly ground pepper, to taste
Mayfield Sour Cream

SAUTE onions in the oil over medium-low heat for 10 minutes, in a
large stock pot.

ADD garlic and cook one minute longer.

ADD the peppers, chili powder, cumin, red pepper flakes and salt and cook for a few minutes longer.

ADD tomatoes, beans and black pepper to pot and reduce heat to low.

SIMMER for 30 minutes, uncovered.

GRILL chicken while soup is cooking.

CHOP cooked chicken into ½ inch cubes and add to the pot.

SIMMER for an additional 20 minutes.

SERVE chili topped with Mayfield Sour Cream and shredded cheddar cheese.

Serves 10-12.