Chicken Chili
This recipe is so good. Once football season starts…so does this chili.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
½ teaspoon salt
3–4 garlic cloves minced
1 (12 oz) can Ro-tel tomatoes and green chilies
1 can of yellow corn
1 can of black beans drained
4–6 cups of chicken broth (depending on thick you want your chili)
½ cup heavy cream
24 oz cooked chicken shredded (5 cups)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin *(I prefer cumin seeds and then grind with mortar and pestle)
1 teaspoon smoked paprika
1 teaspoon dried oregano
¼ teaspoon cayenne pepper or chili powder
Garnishes:
chopped cilantro
1 jalapeño pepper seeded and thinly sliced
½ cup shredded cheese (I use a Mexican blend)
a dollop of sour cream
Instructions
In a small bowl, mix together the spices. Set aside.
Heat the olive oil in a large, deep skillet over medium heat. Add the onions and salt. Cook, occasionally stirring, until soft, about 5 minutes.
Add the garlic, the green chilies, and the spice mix. Cook, stirring, for 30 seconds.
Add the chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
Stir in the heavy cream, then the shredded chicken. Simmer just until heated through, about 5 more minutes.
Notes
When your chili is ready to serve, top it off with any garnishes.
