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.