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1
Simmer chicken in 32 ounces of chicken broth, till no longer pink, on medium heat; about 7 to 10 minutes.
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2
Take chicken out and set aside to cool.
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3
Strain the broth in a large stock pot.
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4
To this add the 49 ounces of broth.
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5
Add the following ingredients:
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6
Garlic, carrots, celery, jalapenos, onion, salt and pepper, cumin, oregano, cayenne, chili powder, and beans.
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7
Let simmer on low heat for 5 to 6 hours.
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8
Could also use a crock pot if you like.
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9
Shred the chicken with a fork, and add to the pot 10 to 15 minutes before ready to serve.
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10
Tortilla strips: can also use your favorite brand tortilla strips.
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11
12 corn tortillas, 1 can cooking spray, salt
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12
Slice the tortillas in half, and then cut them into strips.
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13
Spray them with cooking spray, and bake at 375F until crispy.
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14
Promptly remove from oven and add salt to season.
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15
Can also season with chili powder for extra flavor.
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16
Note: I like more flavor, so after a few hours i taste the chili and usually add more cumin and chili powder.
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17
Serve up into bowls, and have the cheese, sour cream, onions and tortilla strips or chips on the side to let everyone add their own amounts to their liking.
