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1
In a bowl, combine water, sugar, and half the beans in food processor; process until smooth.
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2
Combine bean puree and remaining beans in a bowl.
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3
Heat a large saucepan over medium-high heat and add oil.
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4
Add chopped chicken breasts; cook 5 minutes, or until chunks get some color to them.
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5
Remove chicken from the pan.
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6
Add onion, bell peppers, and chopped bacon to the pan; cook 5 minutes or until bacon and onion are lightly browned.
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7
Return chicken to the pan.
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8
Add chili powder, cumin, oregano, fennel, & crushed red pepper to pan; stir well to coat.
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9
Stir in bean mixture, salsa, green chiles, corn, tomato paste, & broth; bring to a boil.
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10
Reduce heat and simmer for 30 minutes, stirring occasionally... yes it friggin takes that long.
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11
It gives time for the liquid to reduce and everything to thicken up.
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12
Stir the stuff every 5 minutes or you'll wind up with a nice thick black coating on the bottom of your pan and will have waisted money on ingredients.
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13
Seriously, go stir it.
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14
I'll wait.
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15
Okay, after 30 minutes, I like serving it on top of rice, still hot from the pan with some chopped cilantro.
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16
Dig in!
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17
Receive compliments and share the recipe.
