Chicken Chili



  1. Heat the oil in a dutch oven over medium heat.
  2. Add onions, red and jalapeno peppers, celery, and carrot.
  3. Saute for 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
  4. Add garlic, cumin, oregano, cayene pepper, salt and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
  5. Lay chicken in pan over the onion and pepper mixture. Add bouillon and water and bring to a boil.
  6. Reduce heat, cover and simmer for 12 minutes.
  7. Remove the chicken from the pan and cut into cubes or shred as desired. Afterwards, return chicken to pot.
  8. Return to a simmer, cover pan and allow chili to simmer over low heat for an additioan 15 minutes.
  9. Remove from heat, stir in lime juice and cilantro.
  10. Top each serving with cheese and enjoy!