Ingredients

• 2-3 Boneless Skinless Chicken Breast

• 1 dried Ancho Chili, deseed and stem removed

• 1 dried Guajillo Chili. deseed and stem removed

• 1 box of vegetable stock 

• 1 onion chopped

• 1 poblano pepper chopped

• 1 jalapeno chopped

• 2 garlic cloves chopped

• 1 sweet potato, chopped

• 1 cup frozen corn

• 1 Chili mix

• 1 teaspoon of cumin

• 1 can black beans rinsed and drained

• 1 can pumpkin

• 1 zucchini chopped

• 1 granny smith apple chopped

• 2 cups apple cider

• 1 bunch cilantro chopped

Directions​

In a saucepan put the chicken, dried chilies and 1box of stock.  Bring to a boil then simmer 10-15 minutes until the chicken is done. Once the chicken is done- remove the chicken and shred.  Take the dried peppers and remaining stock to a blender and blend until smooth.

In a Dutch oven over medium heat, add in little oil then add in onions, Poblano peppers, jalapeno and garlic. Sauté until the onions are translucent, then add the garlic, corn, chili mix and sweet potato. Cook for another minute.  Add apple cider, black beans. pumpkin and zucchini, chicken the dried chili stock.  Heat to a boil them simmer 10-15 minutes covered- or until the sweet potatoes are tender.  Add chopped cilantro and apples and serve

​

​