Chicken Chili

This dish was created on a rainy afternoon, looking for some comfort food.  Serve along side a garden salad and warm rolls - yum!

• 2 chicken breasts, boneless and skinless 
• 1 ¼ c chicken broth 
• 10 oz enchilada sauce 
• ½ green bell pepper, chopped 
• ½  c corn 
• ½ c cannellini beans, with juices 
• 2 T fresh parsley, chopped 
• ½ t cumin 
• ½ t chili powder 
• salt and pepper to taste 
• ¾ c monterey jack cheese, shredded 
• ¾ c mozzarella, shredded  
• 1 avocado, peeled 
• diced 1 plum tomato

Place chicken into a dutch oven.  Stir in chicken broth, enchilada sauce, pepper, corn, beans, parsley, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on medium heat for one hour. Stir occasionally.

Preheat oven to 350 degrees.

Remove chicken to a casserole dish and shred, using two forks.  Stir in the vegetable mixture from dutch oven.  Top with cheeses and cook ten minutes, or until the cheeses have melted.  Remove from the oven and serve immediately, garnished with avocado and tomato.