Chicken Chili

A few weeks ago Ben and I decided to invite some friends over to watch Texas A&M play in the Cotton Bowl.  The game didn’t turn out the way I would have liked, but this chili exceeded my expectations.  This photo below of the delicious chili, however, is quite disappointing.  Sorry.

With the little guy keeping me pretty busy I knew that I had to be really on top of things in order to get the house cleaned and dinner made in time.  I chopped all my veggies and prepped all that I could the night before while Ben was home.  This made the cooking process simple and clean up a breeze.

I found this recipe on allrecipes.com.  Here is the link.  I didn’t change much.  I used a rotisserie chicken to further simplify this soup, and I used more green chiles than the original recipe calls for.  The extra green chiles made it a bit hotter, so use a 4 ounce can if you don’t want that added heat.  I also added a chopped red bell pepper in with the onions for more flavor and color.  We ate left over chili for a few days, and it was even better.  I like to crush Fritos or blue corn chips and mix them in the chili, then top it with sour cream and cheese.  Enjoy!

Chicken Chili

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, crushed
  • 1 (4 ounce) can diced jalapeno peppers
  • 1 (7 ounce) can chopped green chile peppers
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 2 (14.5 ounce) cans chicken broth
  • 3 cups chopped cooked chicken breast
  • 3 (15 ounce) cans white beans, rinsed and drained
  • shredded Monterey Jack cheese (or cheddar, or a mix)
  • sour cream
  • tortilla or corn chips

Directions

  1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion and red pepper until tender.
  2. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.
  3. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
  4. Serve garnished with cheese, sour cream and corn chips.