CHICKEN SALSA CHILI

   Cafe Latte is a cafeteria-style restaurant on the trendy Grand Avenue of St. Paul.  In the 20-plus years I have lived here, it's been a top destination for diners wanting soups and salads and prize-winning desserts.  This recipe for Chicken Salsa Chili is from Cafe Latte.  A squirt of fresh lime juice onto each serving adds a refreshing taste.  Enjoy with an icy margarita!

                                       CHICKEN SALSA CHILI
                                             (adapted from Cafe Latte)

3 Tbsp. canola oil
2 1/2 Lbs. boneless, skinless chicken breasts, cut into 1-inch dice
1 1/2 cups onions, diced
1 cup green bell pepper, diced
Pinch of crushed red pepper flakes
3 Tbsp. chili powder
2 tsp. dried cilantro
2 tsp. minced garlic
1 finely chopped jalapeno
1-14 ounce can of chicken stock
1-16 ounce can light red kidney beans, drained
2-15 ounce cans garbanzo beans, drained
2-14 1/2 ounce cans diced tomatoes
1-29 ounce can tomato sauce
Lime juice to taste

*  Heat oil in a large saucepan.  Saute chicken with onions and bell peppers.  Add next five ingredients and cook briefly.  Add chicken stock, beans, tomatoes and tomato sauce.  Heat thoroughly.  Scoop into bowls and squirt with fresh lime juice.  Top with blue corn chips, diced avocados and shredded cheese.