Fiesta Chicken Chili

This is a new recipe that I created a few nights ago when we were told we would be snowed in for a few days. I adapted it from a slow-cooker turkey chili recipe. I changed it up a bit, gave it a new name and it was delicious!

Fiesta Chicken Chili

2 lbs. skinless boneless chicken breasts, boiled and shredded
2 Tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
1 envelope chili seasoning mix (I have included a link to a healthy one at the bottom)
2-3 cups chicken broth (depending on how thick you like it)
1 1/2 cups frozen corn kernels
1 red bell pepper chopped
1 green bell pepper chopped
2 cans black beans, drained and rinsed
1 (28 oz.) can crushed tomatoes
Salt and fresh ground pepper to taste

Saute chopped onion, garlic and peppers until onion is translucent and peppers are crisp tender. Stir in chili seasoning mix, salt and pepper, then add chicken broth and tomatoes. Bring to a simmer. Simmer slowly for about 15 minutes. Add corn, black beans and chicken. Bring back to a simmer and heat through for about 15 - 20 minutes. Top with grated cheddar cheese and sour cream if desired.

Cooks notes:
Chili Seasoning Mix
Chicken Broth