-
4 skinless, boneless chicken breast halves
-
1 (28 oz.) can drained whole peeled tomatoes
-
1 (10 oz) can diced tomatoes with green chile peppers
-
2 TBS olive oil
-
1 med. chopped onion
-
1 TBS chopped fresh garlic
-
1 quart homemade chicken stock
-
1 (14.5 oz) can kidney beans, rinsed and drained
-
1 (14.5 oz) can black beans, rinsed and drained
-
cayenne pepper to taste
-
chili powder to taste
-
Cheddar cheese, shredded
-
sour cream, for topping
DIRECTIONS:
-
Preheat the oven broiler.
-
Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
-
In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
-
Heat olive oil in a large skillet over medium heat.
-
Add onion and garlic. Cook until onion is soft and translucent.
-
Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans.
-
Season with cayenne pepper and chili powder.
-
Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours.
-
Ladle into bowls, and top with cheese and dollops of sour cream.