South of the Border Chicken Chili

I am so excited to tell you about this next dish because it is in my top 5 favorite recipes to make and eat!
Now, people will debate me on whether this is considered a chili or a soup... I say, look at the title!  It is a little more runny than a typical red chili, but a little more thick than a typical soup.  But since I am the chef, I deem it to be a chili!  So, as I was saying, this chili is one of my favorites because it has so much flavor!! You also have the power when making this chili to make it more or less spicy, whichever you prefer, by adding more or less peppers!

I love all of the fresh peppers that are used in this recipe, sometimes I add different kinds than the recipe calls for just because I like to experiment.
Here's the recipe in case you'd like to try it:

1 cup of white onion, chopped
1/2 cup of green onions, sliced and chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
2 jalapeno peppers, chopped
4 cloves of garlic, minced or 1 teaspoon of garlic powder
2 Tablespoons of olive oil
21 ounces of cream of chicken soup
2 pounds of boneless, skinless chicken breast
1 cup of tomato sauce
2 cups of milk
4 ounces of chopped green chilies (drained)
2 Tablespoons of chili powder
1 teaspoon of cumin
1 teaspoon of salt (optional)
1/2 teaspoon of ground black pepper

1.  Saute chopped white onion, green onion, peppers and minced garlic in a large skillet with the oil.  Saute until vegetables become slightly soft (about 5 to 10 minutes).
2.  Add chicken to mixture and cook until browned (5 to 10 minutes).  *I like to sometimes cook the chicken a little before mixing into the vegetable mixture, especially when I make a double batch; just to make sure the chicken is cooked all the way through.
3.  Place vegetable and chicken mixture into a large pot and add the rest of the ingredients.  Heat to a boil.
4. Reduce heat and simmer until chicken is tender.
5. Serve with topping choices of guacamole, cheese and sour cream.  Enjoy!

Finished chili

Serves about 4
Total time to make: 50 minutes

It's a really simple recipe, the only time consuming thing is chopping up all of the vegetables.  I usually make a double batch of the chili because my family loves this recipe and it is one of the few things I will eat as leftovers (that's a different story)!
The last time I made this recipe I actually used almond milk instead of real milk just to make it a little more on the healthy side.  I did not tell the diners that I had substituted the almond milk for the real thing... They never noticed (and still don't know)! Ha.  I also added an Anaheim pepper into the mixture just for some extra peppery goodness!
If you want to make this recipe a little more healthy you could maybe try substituting turkey for chicken, almond milk for regular milk; and leave off the cheese!  That would cut your calories by at least 50 to 100, depending on the size bowl you have!  I am assuming that after you try one bowl you're going to want another!
I hope you get to try this chili out!  It is a really good recipe for those brisk nights when you want something fresh and filling!
Let me know if you have any questions or comments!  I would love to hear about your experience if you do decide to try it out!

Dinner is served!

Cooking up the chicken with vegetables!