For dinner, I wanted to make something fun and casual so I had Mr.S. grill up a couple of juicy chicken breasts on the BBQ and I threw together a batch of Southwest Chicken Chili. It went over like gangbusters with the dinner crowd. The flavoring of this chili is amazing! Even chili haters will love it. The only thing I'm worried about now is having fed preteen boys a lot of beans for dinner...I think there's going to be a lot of "musical fruit" action tonight while we watch some movies. Yipes!
Southwest Chicken Chili (recipe from Simply Scratch)
Ingredients
3-4 cups Cooked Chicken, shredded
2 cans Pinto Beans, drained and rinsed
1 cup Corn
1 medium Green Pepper, diced (I left this out since 3 out of the 4 of us dislike green peppers)
1 medium Onion, diced
1 Jalapeno, diced small (seeds and ribs removed)
2 Garlic Cloves, minced
3 tablespoons Flour
4 teaspoons Ancho Chili Powder
2 teaspoons Cumin
2-1/2 teaspoons Kosher Salt (more or less to taste)
2 tablespoons Tomato Paste
3 cups Chicken Broth
3/4 cup Heavy Cream
3 tablespoons Butter
Optional for serving:
Sour Cream
Cilantro, torn
Tortilla Chips, crushed
Grated Pepper Jack or Cheddar Cheese
Instruction
- In a dutch oven sauté the green pepper, onions, jalapenos and minced garlic in three tablespoons of butter over medium-low heat.
- Once soft, season with the ancho chili powder and cumin. Sprinkle with the flour and stir until the flour is absorbed and cook for one minute.
- Add in one cup chicken broth and the 3/4 cream stir and bring to a simmer. Stir in two tablespoons tomato paste.
- Add in the drained beans, shredded chicken and corn. Stir and add in more broth {as needed}. Cover and simmer for 45 minutes to an hour over medium-low, then remove the lid and simmer for 15 minutes.
- Serve with a dollop of sour cream, torn cilantro, crushed corn tortilla chips or grated cheese.
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