Chicken Chili

With snow expected (ha!) I wanted something warm and comforting so I thought chicken chili would be the perfect cure for the wet, cold day. I found a recipe on Smitten Kitchen for chicken chili. She posts the best recipes and has such great commentary. I have adapted her recipe for one tasty chicken chili.

1 lb chicken breast
1.5 lb chicken thighs (this was the smallest package I could find. I looked for 1 lb)
2 cans kidney beans, drained and rinsed
1 can black beans, drained and rinsed
28 oz can crushed tomatoes
1 onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 1/2 teaspoons oregano
2 teaspoons salt
3 tablespoons jalapeño juice
1 1/2 cans of water (crushed tomato can)
Splash of olive oil

In a large pot over medium heat, drizzle olive oil in pot and heat. Add chopped onion and cook for about a minute, stirring. Add garlic and stir until combined. Throw in the rest of the ingredients and bring to a boil. Reduce to simmer and let cook for about 2 hours. Remove chicken and shred. Add back to pot and simmer another hour. Top with whatever toppings you like! We chose sour cream, cheddar cheese, jalapeños and Fritos.