Southwestern Chicken Chili

Heat olive oil in a skillet over medium-high heat. Mix all the spices together in a small bowl. Set aside 1 1/2 tablespoons of the spice mixture, and sprinkle the rest over both sides of the chicken. Cook the chicken for 10 -12 minutes in the skillet or until the juices run clear. Set chicken aside to cool.

In a large soup pot or saucepan, melt butter over medium heat. Add peppers, onion, and garlic. Cook for about 5-6 minutes and then add the green chiles and the reserved spice mixture. When the chicken has cooled enough, shred with two forks (or your fingers!) and add to the pot with the veggies. Cook for another couple minutes and add the chicken broth, enchilada sauce, tomatoes, & rotel. Cook at a simmer for 5-7 minutes. Taste broth and add salt and pepper as needed.

Add the masa to a heat proof bowl and add enough of the liquid from the pot to make a smooth paste. Stir this back into the pot, stirring well. Now, add the beans, corn, and cheeses, stirring until the cheeses have melted. Turn stove to low and add sour cream, stirring slowly to incorporate. Serve garnished with sour cream, jalepenos, green onions, and tortilla chips!