Mexican Chicken Chili
James KellerhouseJames
Kellerhouse
Ingredients
12 oz. package of ground
chicken
2 lbs of boneless, skinless
chicken breast, diced
2 green peppers, chopped
1 medium onion, chopped
2 cloves of garlic, minced
2 jalapenos, deseeded and chopped
2 carrots, peeled, cut and
sliced
2 cups of frozen corn kernals
2 cans of black beans,
drained
2 cans of petite diced
tomatoes, drained
4 cups of chicken stock
¼ cup of half and half
Cilantro, ¼ cup chopped
1 ½ tbsp. chili powder
2 tsp. ancho chipotle
seasoning
1 tbsp. Cumin
1 tbsp. dried oregano
1 tbsp. salt
3 tbsp. olive oil
Instructions:
1.
Pour olive oil in
a stock pot or Dutch oven. Set on medium high heat on stove top. When oil
begins to shimmer, add ground chicken. Saute ground chicken until browned
(about 8 minutes)
2.
Add onions,
peppers, garlic and jalapenos to the ground chicken along with the chili
powder, cumin, salt, oregano and ancho chipotle seasoning (seasoning found in
most grocery stores or from Penzy’s). Cover and allow ingredients to saute for
five minutes.
3.
Add chopped
chicken breast combining to ensure that spices and onions and garlic mix. Saute
in pan for five minutes. Add carrots and
cook an additional five minutes.
4.
Add black beans,
corn, diced tomatoes and chicken stock to the pot. Bring pot to a simmer for 10
minutes.
5.
Add the cilantro
and slowly pour in the half and half while stirring. Continue to simmer chili
for an additional 10 minutes as it reduces and thickens a bit.
6.
Correct
seasonings to taste and serve.