Homemade Chicken Chili
- Yield 6
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Homemade Chicken Chili is a soup recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 medium white or yellow onion, peeled and diced
- 1 medium red bell pepper, cored and diced
- 4 cloves garlic, peeled and minced
- 3 cups chicken stock
- 2 (15-oz) can fire-roasted diced tomatoes, with their juices
- 2 (15-oz) can beans of your choice, rinsed and drained (I used pinto and dark red kidney beans)
- 2 cups diced or shredded chicken*
- 1 (4-ounce) can diced green chiles
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- sea salt and freshly-cracked black pepper
- toppings: diced avocado, chopped fresh cilantro, diced green or red onions, shredded cheddar cheese, sour cream, and/or crumbled corn tortilla chips
Method
Sauté veggies. Warm oil in a large stockpot over medium-a hot burner. Tip in onion and red pepper and sauté for 5 minutes, stirring occasionally, until softened. Tip in garlic and sauté for 2 more minutes, stirring occasionally.
Tip in remaining ingredients: Add the chicken stock, diced tomatoes, beans, chicken, diced green chiles, chili powder, smoked paprika and cumin, and stir to combine. Continue cooking until the chili reaches a let it bubble gently. Then reduce heat to medium-low and continue to let it bubble gently (uncovered) for 10 minutes.
Salt Taste and season with salt and pepper, as needed.
Plate serve while it is hot, piled high with all of your favorite toppings.
