RECIPE: Chicken & Corn Chili

This is a great recipe I adapted from a Yourself Fitness dish. It takes time to simmer, but is otherwise a very simple meal that's just as good as leftovers. To make cooking quicker, I boil a chicken in advance, pull off the meat in bite-sized chunks and freeze it. I find the meat from one average-sized chicken is about right for this recipe. You'll get about 6 servings.

(In the photo I used baked beans because I didn't have black beans. This makes it sweeter - I don't like it as much.)

You will need:
4 skinless, boneless chicken breasts (or an equivalent amount of boiled chicken)
1-16oz jar garlic salsa (I prefer Green Mountain Gringo Roasted Garlic)
1tsp ground cumin
1/2 tsp ground cayenne pepper
salt and pepper to taste
1-11oz can Mexican-style corn
1-15oz can black beans

Then:
Place the salsa in a pot and put the chicken on top, along with all the spices, then stir. Cook about 1hr on low or until the chicken is cooked through, or just until hot if you have pre-cooked chicken. Shred the chicken breasts, if using, then pour in the corn and black beans. Cook for 2 more hours and simmer until ready to serve. You can serve it as soon as it's hot, but the flavors really blend the longer it simmers (up to 9 hours in the original recipe, but I've never gone more than 5, and 3 is plenty). Serve hot.

This is great with cornbread. Enjoy!