Layered Chicken Chili Dip

Olive oil
1 medium red onion, chopped
2 T. minced garlic
3 T. tomato paste
1 T. chili powder
Salt, red pepper
1 c. chicken broth
2 c. shredded rotisserie chicken
1 c. sour cream
1 c. rough chop cilantro or parsley
Juice and zest of 1 lime
1 c. frozen corn, thawed
1-2 chopped jalapenos, seeded
1 green bell pepper, chopped
2 c. crumbled cornbread (homemade or store bought)
3 medium tomatoes, chopped
1 (14-oz.) can black beans, drained and rinsed
2 c. shredded sharp cheddar cheese or your favorite cheese
Tortilla or corn chips or crackers for dipping

1. Drizzle olive oil in nonstick skillet and heat over medium heat.
2. Add half onion and garlic and cook until soft.
3. Add tomato paste, chili powder, salt and pepper, to taste.
4. Cook, stirring, until oil is brick red.
5. Add the broth and bring to a simmer.
6. Cook until thickened slightly.
7. Add shredded chicken and stir until just warmed. Remove from heat and cool to room temperature.
8. Whisk together sour cream, cilantro or parsley, lime juice and zest in a bowl.
9. Toss together the corn and peppers in another bowl.
10. LAYERS: Use a 3 quart glass trifle bowl. Spread cornbread on bottom, then top in even layers the following: tomatoes, beans, cheese, sour cream mixture, chicken chili, remaining chopped onions and then top it with the corn-pepper mixture.
11. Wrap and refrigerate until chilled, at least 1 hour or overnight.
12. Serve with your favorite chips or crackers.