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Chicken Chili


CHICKEN CHILI
El Pollo Loco Restaurant Recipe

2 (26 oz.) cans Ranch Style Beans, undrained
1 (15 oz.) can kidney beans, undrained
1 (10 oz.) can Mexican diced tomatoes, undrained
1 (8 oz.) can whole kernel corn with peppers, drained
1/2 teaspoon. each: garlic powder and cumin
3 to 5 pieces (about 2 cups) El Pollo Loco Flame Grilled Chicken, skinned, de-boned and cubed
6-8 hallowed out individual sourdough bread loaves (optional)
Favorite Toppings such as Cheddar cheese, diced red onion and sour cream

In a large saucepan, combine the first 6 ingredients; blend well.  Fold in El Pollo Loco Chicken.
Heat over medium heat until hot and bubbly; stir often.  Spoon chili into hallowed sourdough bread bowls or soup bowls.  Top with favorite toppings.  Makes 6 to 8 entree size servings.

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