Southwest Chicken Chili
Recipe tags: chicken base, easy difficulty, main, chicken, stew
|1 cup||chopped onion|
|1 lb||ground chicken|
|2 Tbsp||Better Than Bouillon® Roasted Chicken Base|
|1 can||(14.5-ounce) undrained petite diced tomatoes|
|1 can||(6-ounce) tomato paste|
|2 Tbsp||Mexene chili powder|
|¾ cup||frozen corn kernels|
|1 can||(15-ounce) drained and rinsed, black beans|
|For garnish: Tortilla chips, sour cream and salsa|
In a soup pot, heat olive oil over medium-high heat. Add onion and chicken and cook for 10-15 minutes.
Add water and Roasted Chicken Base; stir until base is dissolved.
Add tomatoes, tomato paste, chili powder and corn. Stir to combine and bring to a boil.
Reduce heat to medium-low. Add black beans and stir to combine. Simmer uncovered for 10 minutes, stirring occasionally.