Café Latte’S Salsa Chicken Chili - cooking recipe

Ingredients

Group A
2 teaspoons olive oil
1 1/2 - 2 lbs boneless skinless chicken breasts, skinless, cut into 3/4 inch pieces
1 1/2 cups diced onions
1 cup diced green bell pepper
Group B
3 tablespoons chili powder
2 teaspoons dried cilantro
2 teaspoons finely chopped jalapeno peppers
2 teaspoons pressed garlic
Group C
2 cups chicken broth
1 (15 ounce) can garbanzo beans, drained
1 (16 ounce) can light red kidney beans, drained
2 (14 ounce) cans diced tomatoes
1 (29 ounce) can tomato sauce
lime juice
Toppings
sour cream
diced onion
cheddar cheese
tortilla chips

Preparation

Saute chicken and onions and pepper in olive oil until chicken is opaque and cooked through.
Add group B and cook briefly, stirring constantly.
Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste) for 1/2 hour or more.
Adjust seasonings.
Add lime juice to taste right before serving with choice of toppings.