Ingredients

3 lbs boneless skinless chicken breast, chopped into ~1/4" chunks

3 15.5oz cans diced tomatoes, rinsed and drained

3 15.5oz cans black beans, rinsed and drained

3 orange bell peppers, roughly chopped

3 green bell peppers, roughly chopped

3 fresh jalapeño peppers (with seeds), diced

5 medium yellow onions, roughly chopped

1 large red onion, roughly chopped

1 small can sliced black olives, drained

8oz yellow corn

1 large bunch fresh cilantro, rinsed and roughly chopped (save a few small sprigs for garnish)

4-6 tbsp chili powder, to taste

3 tsp (~6 cloves) minced garlic

1 tbsp basil

1 tsp coriander

fresh ground salt and pepper, to taste

fresh limes for finishing

Preparation

In a stock pot:

  1. Boil the chicken until cooked through in ~4 quarts of water with good vegetable bouillon
  2. Remove the chicken and chop once cooled a bit, set stock aside

In a separate pot:

  1. Sweat the onions with garlic, olive oil and salt and pepper until they begin to turn translucent
  2. Stir in the peppers with a bit more olive oil and salt and pepper and continuing sweating the mixture until the peppers being to soften
  3. Stir in the rest of the ingredients, including the stock previously set aside
  4. Simmer for at least 2 hours (the longer the better)

To finish:

  1. Ladle into bowls
  2. Stir in a squeeze of fresh lime juice
  3. Add a sprig of cilantro for garnish
  4. Serve with blue corn chips (alternative: ladle on top of some white rice)