I must admit this Chicken Chili rivals my Turkey Chili and has become my favorite! We tend to make our chili thick, therefore; if you prefer a more broth-based chili just add more chicken stock. This chili is fabulous with tortilla chips for dipping. I love the crunch of the tortilla with the spiciness of the chili. Just do not make my mistake when I purchased the tortilla chips. The tortilla packaging showed them with salsa – I missed that they were thin and crunchy. They were a bit of a challenge to dip without breaking. Not really sure why anyone would want thin tortilla when they are used for dipping. Both the chicken and turkey chili are great for dinner or an appetizer. Just ladle the chili in a nice bowl and surround it with chips. Just delish!
My inspiration for this recipe came from a Chicken Tortilla Soup my friend Kathie made for a monthly soup club we had at a prior employer. I am not sure how my Chicken Chili compares to her soup but her soup was delicious!
1 tbsp Peanut Oil or Grapeseed Oil
1 medium Sweet Onion, diced
4 Garlic Cloves, minced
1 1/2 pounds boneless, skinless Chicken, diced or ground chicken
1 medium Red Bell Pepper, cored, seeded, and diced
1 to 2 tsp Chili Powder
2 tsp Ground Cumin
1/2 to 1 tsp Red Pepper Flakes
1 can Crushed Tomatoes
1 can (4 oz) Green Chilies, or fresh
4 cups low-sodium chicken broth
1 can (15-ounce) cannellini beans, drained and rinsed
¼ cup Fresh Basil Leaves or Cilantro
Fresh Basil or Cilantro
Tortilla Chips – baked if you can find them
Sharp Cheddar Cheese, or your favorite cheese shredded
2 Scallions, thinly sliced (white and light green parts only)
Now lets get cooking!!
Cook the onions in the oil over medium-low heat until tender. Add diced chicken, salt, pepper and cook for about 15-minutes or until chicken is browned.
Add the garlic, bell peppers, chili powder, cumin, and red pepper flakes. Cook for a few minutes.
Add crushed tomatoes, green chilies, and chicken broth. You can more or less chicken broth depending upon how thick you want the chili. Bring to a boil, and then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Add cannellini beans and simmer another 30-minutes.
Add basil and simmer for a few minutes. While this is simmering get out your bowls, tortilla chips, cheese, and then your chili will then be ready.
Ladle into your favorite soup bowls, add cheese, and a few chips – and enjoy!!