Ingredients

• (Remember to choose organic whenever possible.)
• olive oil
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1 large onion, roughly chopped
• 1/2 cup celery, chopped
• 8 cloves garlic, peeled and chopped
• 1.5 lbs boneless, skinless, chicken thighs
• 1 cup water
• 1 teaspoon Better Than Boullion Chicken Stock Base
• 2 cans diced tomatoes
• 1 cup cooked corn kernels, no liquid
• 1 cup cooked black beans, no liquid
• Kirkland No Salt Organic Seasoning
• 3 tablespoons chili powder
• 3 tablespoons ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon red chili flakes
• salt and pepper to taste
• 2 drops liquid smoke

Instructions

1. In a large pot, heat the oil.
2. Add peppers, onion, celery, garlic, and chicken.
3. Toss gently to coat with oil. Saute until chicken is lightly browned on the outside.
4. Add water and chicken base. Stir to dissolve the base.
5. Bring to a boil over medium heat.
6. Cover and cook 10 minutes until chicken is thoroughly cooked.
7. Add mixture slowly to a heat-safe blender and pulse until there are no large chunks remaining.
8. Return to pot.
9. Repeat the blender pulsing in increments until all of the mixture has been chopped/pureed.
10. Add tomatoes to blender and puree.
11. Add tomatoes to the pot and return to medium low heat.
12. Stir in all remaining ingredients and bring to a simmer.
13. Simmer for 1-2 hours stirring occasionally.
14. Add salt and pepper to taste.