So. Here’s how it goes at our house: Sundays are insane. We wake up early. We go to church. We have meetings (before and after church). We play our instruments. We have people dropping by to say “Hi!”. We eat a serious amount of comfort food. We collapse on the couch. Because of the intense schedule, Sunday food is simple (read into this: not creative, not very interesting. Both Danny and I can make either of the following menus with our eyes closed. Option #1: Mexican Food (taquitos, cheese crisps, bean dip, salsa); Option#3: American Food (shredded bbq chicken, rolls, salad).

Because of option #2, I often have a large leftover container of shredded bbq chicken on Mondays. Over the years, I’ve discovered a lot of great ways to recreate the leftover chicken. But tonight I discovered the very best way. Chicken Chile. Recipe follows.

Chicken Chile
(adapted from

3 cups chopped onion
1 1/2 cups chopped green pepper
4 garlic cloves, minced
2 tablespoons cooking oil
1 1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch cubes**
(OR Any leftover shredded bbq chicken you may have in your fridge)
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 (14.5 ounce) cans diced tomatoes, with liquid
2 (10.5 ounce) cans condensed chicken broth
2 cups water
1 (6 ounce) can tomato paste
1 bay leaf
2 (15 ounce) cans garbanzo beans, rinsed and drained

**At this stage in the game, I simply dump Sunday’s leftover shredded chicken.

In a 5-qt. Dutch oven, cook onion, green pepper and garlic in oil over medium-high heat for 10 minutes or until onion is tender. Add chicken; cook and stir constantly for 4 minutes or until browned. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 40 minutes. Add beans; cook, uncovered, for 20 minutes, stirring occasionally. Remove bay leaf.

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