2 tbsp EVOO
2 pounds chicken breasts, cut into small bits
1 large carrot, chopped
1 large onion, chopped
3 celery stalks, chopped
5 garlic cloves
1 tbsp smoked paprika
Pepper
1 bay leaf
2 cups chicken stock
1/4-1/2 cup hot sauce (or more)
1 can crushed tomatoes
1 pound elbow macaroni
1/2 cup shredded pepper jack

Heat pot of water for pasta.

Place large pot over medium-high heat and add EVOO. Add chicken and brown, stirring often for 5-6 minutes. Add
carrot, onion, celery, garlic, paprika, bay leaf and pepper. Cook, stirring frequently until tender, 3-4 minutes. Add stock and scrape any brown bits from the bottom of the pot. Add hot sauce and tomatoes, bring to a bubble. Reduce heat and simmer for 8-10 minutes.

While simmering, add pasta to water and cook. Drain and toss into chili, then transfer into 9×13 casserole dish. Discard bay leaf. Sprinkle cheese on top and broil until cheese is melted.