Smoked chicken chili with baby lima beans

It was basically fridge and pantry clean out.

Choose whatever bean you wish to use, in a pot of water, a couple inches above the beans and let them set out overnight. Rinse and separate. I used 1# of baby limas. They retain and hold great flavor.

I used 4# of skin on chicken breast, rubbed with oregano salt and pepper low and slow over a very small amount of pecan chunks. To 165⁰ IT.

Chop fine and place in fridge in a covered container.

I used 3 medium sized sweet onions and one large sized Vidalia onion chopped small. Placed in a pot with 2 TBS of evoo. I cooked them until tender, then added 24oz of finely chopped green chilis. Added 6 minced cloves of garlic, 4 TBS of Tomato based with chicken bouillon, 4 tsp of oregano, 4 tsp of cumin

Cooked that together stirring often on medium heat about 350⁰F for about 10 minutes constantly stirring.

Then added the chicken stock, 4 quarts, and the beans, bring to a boil stirring vigorously, for about 3 minutes, then lower temp to simmer for two hours.

After the two hours, add the chicken, bring to a boil for about  3 minutes, then lower temp to simmer for about 10 minutes. Salt and pepper to taste.

The boullion is very salty, so I did not add any. HoweverI did add 3 tsp of fresh coarsely ground black pepoer and 2 tsp of Tony's.

We usually serve it with some grated cheese.

Hope this helps.

@GregW let me know how you like it should you make it.

GregW said:

Thanks Ron. I'm not going to have anywhere near enough chicken for the full recipe. 
Thanks for posting the recipe, hopefully I can make it soon.

No problem. Glad to help. You can scale back on the recipe, I had some extra chicken I laid out to thaw so I just made a lot.

It freezes well, too.

A pretty educated SWAG actually. Nice thing about soups and chili.....you can always add ingredients, if the taste profile you are seeking is not just there yet.