So Good Chicken Chili

Submitted by:
This is a healthy and satisfying chili. It is simple to prepare and is easily modified from mild to spicy hot.

Difficulty: Easy - for beginners
Serves: 6

Preparation time:
Cooking time:

Dietary guidance: n g d 

Tags: soup ·

Ingredients

Mirepoix:
3 or 4 tablespoons extra virgin olive oil
1 carrot chopped
1 celery stock chopped
1 white onion chopped

Chicken and stock:
3 chicken breasts boneless and skinless
1 carrot cut into thirds
1 stock celery cut into thirds
1 white onion quartered
1 tablespoon poultry seasoning

Chili:
Mirepoix
1 can tomato sauce 15 ounce
3 cloves crushed garlic
Jalapeño pepper diced - per your preference
1 can chopped green chili peppers
3 teaspoons ground cumin
2 teaspoons dried oregano
Cayenne pepper - per your preference
3 cans cannellini or great northern beans, drained and rinsed
1 can fire roasted diced tomatoes
Chicken, shredded
Chicken stock to desired consistency (3-6 cups)

Suggested Toppings:
Sour cream, dollop
Crushed tortilla chips
Cilantro chopped
Cheddar cheese shredded
Jack cheese shredded
Purple onion chopped
Avocado
Squeeze of fresh lime





Method

Mirepoix

This is a standard aromatic base for many soups and sauces. Sounds fancy but not at all complicated. It is the flavor difference between "oh" and "oh my". Well worth it.

In a heavy pot, over medium heat olive oil. In a moment or two, add chopped carrot, celery and onion. Sauté for about ten minutes. Vegetables will be quite soft.

Chicken and stock

Place chicken breasts in a large and heavy pot. Cover with cold water. Add carrot, celery, onion and poultry seasoning. Bring to a slow bubble. Cook for 20-25 minutes. Cut into a breast to be certain there is no pink! Bubble until the chicken is no longer pink, being careful to not overcook. Remove chicken from pot with a slotted spoon and allow it to cool for ten minutes. Shred chicken by using two forks, one to hold the chicken in place and one to pull and shred. Strain the chicken stock by pouring through a metal sieve or cheesecloth, to separate the stock from the vegetables. Discard vegetables.


Chili:

Combine mirepoix and tomato sauce in a blender. Use an immersion blender in the pot if you have one otherwise use a countertop blender.

In a large and heavy pot heat mirepoix/tomato sauce mixture to medium heat. Add garlic, cumin, oregano and cayenne pepper to simmer and release flavor for two minutes. Add jalapeño, green chili peppers, tomatoes, beans, shredded chicken, and chicken stock. You may need to supplement with canned chicken stock. Bring to a bubble for a minute or two, then cover pot, reduce heat to low, and simmer for an hour or more or place in a slow cooker and low heat for an extended time.

Top each serving as desired.

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