Chipotle Chicken Chili or "c3"

Ingredients

• 2 Tbsp olive oil
• 1 medium yellow onion
• 2 cloves garlic
• 3/4 lb chicken breast
• 32 oz V8 juice
• 14.5 oz can diced tomato
• 15 oz can kidney beans
• 15 oz can black beans
• 1 cup frozen corn kernels
• Up to half of a 4 oz can chipotle peppers in adobo sauce
• 1 Tbsp chili powder
• 1/2 Tbsp cumin powder
• 1 tsp oregano
• Salt to taste

Directions

1. Chop the onion into small dice and finely mince the garlic. Warm the olive oil in a large pot over medium heat, then cook the onion and garlic until they’ve softened and turned translucent, about 5 minutes.
2. Add the chicken breast, V8 juice, diced tomatoes, drained beans, corn, chili powder, cumin, and oregano, then stir everything together. Open the chipotle can, pull out 2 peppers, mince them, and add them to the pot. Spoon in 2 spoonfuls of the adobo sauce from the can, then stir again.
3. Cover the pot and bring the chili to a boil over medium-high heat. When it boils, turn the heat down to low and simmer, covered, for 1 hour.
4. Carefully lift the chicken breast out of the pot and pull it apart with 2 forks. Add the shredded chicken back to the chili. Taste, then add more chipotle peppers if you want extra heat. Season with salt as needed. About 1 teaspoon of salt was used here, but the amount will depend on how salty the beans are, so begin with a small amount and adjust from there.