2tablespoonsfreeze dried cilantro we use freeze dried because the fresh goes bad quicker than we can use it up or 1 bunch of fresh cilantrochopped
cheddar cheese shredded
salt & pepper
Sprinkle your chicken with a little bit of salt and pepper and cook in the oven at 350° for 15 minutes or until it's almost cooked all the way through. (I have issues with putting a 100% raw chicken breast in my pot with all my other ingredients, yes I'm that weird so I cook mine pretty much all the way through first -- unless I'm using my slow cooker but this meal is prepared faster). Remove from the oven and chop into bite sized pieces.
In a large skillet cook your onions, minced garlic & butter over medium heat for about 5 minutes or until soft and tender.
In a large pot combine your chicken, onions & garlic mixture, black beans, kidney beans, tomato sauce, frozen corn, taco seasoning, mexican stewed tomatoes, cumin, chipotle chili powder, garlic powder, chicken stock and cilantro. Bring mixture to a boil. Cover and reduce heat to med-low and let simmer for about an hour (or two if you have the time) so that the flavors have a chance to blend together. You might want to add additional chicken stock if your chili gets too thick. (visit the link in the post above for the crock pot recipe directions)
Add chopped avocado, shredded cheese and sour cream to the top! Serve and enjoy!
This one is easy.... cook your rice as per package directions but substitute the water for chicken stock and add a little bit of butter.