3poundstomatoes - you can also use 3 - 14.5 ounce cans diced canned tomatoes with the juice
1cupwhite onion - diced
2chicken breasts - uncookeddiced
1poundchorizo
4garlic cloves
1red bell pepper - diced
1Anaheim chili pepper - roasted and skinned if possible and diced
1 1/2teaspoonssalt
4bay leaves
1/4teaspoonchili powder
dash of cayenne pepper
1tablespoonmolasses
1tablespoonsugar
Optional - 1 - 15 ounce can pinto beansdrained
Optional - 1 - 15 ounce can red kidney beansdrained
Instructions
If using fresh tomatoes, place tomatoes in a bowl, top centers removed. Bring a pot of water to a boil and pour over tomatoes, let sit for about 5 minutes before draining and filling bowl with cold water. Peel the skins off the tomatoes then dice into large chunks.
Place tomatoes in a large stock pot.
Add salt, bay leaves, chili powder, cayenne pepper, molasses and sugar to pot with tomatoes.
Bring mixture to a boil then reduce to a simmer, stirring occasionally.
In another pan, add diced onion, chicken breast, chorizo, garlic, bell peppers, and Anaheim chili peppers and stir over medium-high heat until the chicken and chorizo are cooked.
Add chicken and chorizo mixture to the tomato mixture and if adding beans, add drained and rinsed beans now.
Simmer for 15 minutes, remove bay leaves and serve.