This is a hearty chili/soup that is always a big hit. I created this recipe by taking elements from various types of chili recipes and adjusting to my desired tastes. It can easily be adjusted to taste by adding more or less spice as desired. —Carol P.
2 hours 30 minutes
boneless chicken breasts, cut each breast lengthwise into 3 or 4 strips
Heat olive oil in dutch oven, add chicken and cook through.
Remove from pot and set aside.
Add onions--and a touch more olive oil if necessary--and cook on medium for about 5 minutes or until softened.
Add garlic and carrots, cook for about 5 minutes.
Shred chicken into strips (I use my fingers) and return chicken to the pot.
Add chili powder, cumin, oregano, and jalapeno. Cook for approximately 2 minutes more
Add chicken broth, beans, and tomatoes, bring to boil, then reduce heat to low.
Season with salt, pepper, and Sriracha to taste.
Cook for one an hour or more (the longer it cooks, the more the flavors meld).
Serve with optional garnishes of cheese, sour cream, and/or cilantro.