The flexitarian prescription

I have never been a big fan of chili—but I love tortilla soup. So, this recipe is a chili/soup that you can make as thick or as “brothy” as you choose. A note about the spices, growing up my parents used Carroll Shelby’s so it’s what I still use and honestly, it is bar none the best : ) But hey, you do you … if you have a favorite seasoning you use, let me know. Always open to new and exciting things for my taste buds lol.

Chicken Chili

PREP TIME: 30 minutes | COOK TIME: 30 minutes

• 1 cup onion, chopped
• 2 celery stalks, chopped
• 1/4 cup (about 1 large) Monterey chili, chopped
• 1 can diced green chilis
• 1 can corn
• 1 can pinto beans
• 2 cups cooked chicken, shredded
• 3-6 cups chicken or vegetable broth (depending on how brothy you want your chili)

Sauté the onion and celery in a little oil until slightly browned, about 10 minutes, over medium heat. Add everything but the broth and cook for another 10 minutes. Be sure to keep scrapping the bottom of the pan—you want all that browned goodness! Add broth and cook over medium heat for 10-15 minutes. And that’s all she wrote. Enjoy!