Sunday, January 18, 2015
It got cold here in DC, and that means its chili season. In fact, I can’t believe I haven’t already made it this winter. Beef stew made it into the line up once, but no chili… I decided to follow the masses and make a chicken chili, which seems to be the cool thing to do these days. I think I’ll always be partial to the ground beef variety that I grew up with, but if I’m going to stray from that, this is a good direction to go!
I first had this chili at a chili-tasting, of sorts, that my office held a while back. Three people hauled in their crock-pots, each with a different kind. I loved this from first bite. I did make a couple changes to the recipe, but only slight ones, and it was mostly due to my grocery store not having the proper ingredients. Here’s how it’s done:
Recipe adapted from: Chicken Chili
3 boneless skinless chicken breasts (or store-bought rotisserie chicken)
1 14.5oz can white beans, partially mashed
1 Tbsp canola or olive oil
1 medium jalapeno pepper, minced (I used 1 red jalapeno and 1 serrano chili)
2 medium poblano peppers, diced
1 large yellow onion, diced
4 cloves garlic, minced
Kosher salt & Pepper
1 Tbsp ground cumin
1 ½ tsp ground coriander
1 tsp ancho chili powder (I used ¼ tsp chipotle chili powder and ¾ tsp regular chili powder)
1 14.5 oz can petite diced tomatoes (my addition - chili isn't chili without some tomatoes)
4 cups low-sodium chicken broth
2 limes, juiced (plus additional wedges for serving)
¼ cup cilantro leaves, chopped
- Trim the chicken breast of any excess fat and poach them in chicken broth (and a couple shakes of McCormick Montreal Chicken Seasoning if you have it) until just cooked through.
- Drain the cooking liquid and let the chicken cool. When cooled, shred the chicken with 2 forks.
- While the chicken is cooking, chop the onions, peppers and garlic and sauté until slightly soft.
- Add spices, stir to mix evenly and cook another minute or two longer. Add canned tomatoes at this time, if using.
- Add chicken broth and lime juice and let simmer for about 15-20 minutes.
- Add beans and continue to let simmer for another 10 minutes or so.
- Add the shredded chicken and chopped cilantro and stir to combine.
- Let simmer about 5 minutes longer. Serve and enjoy!
- Optional toppings: sour cream, tortilla chips, shredded cheese, lime wedges, additional cilantro