Main Dish · Recipes · Soups

Chicken Chili

Happy Fall! When the weather starts to get colder, I start to crave soup style foods. Things that make my stomach feel all warm and cozy.  I meant to type this recipe up after I made it yesterday but I was so busy after dinner. This week my goal is 3 recipes and attempting to go back to the gym daily. It is hard getting back in the swing of working out daily, keeping my anxiety at a low, and eating healthy to maintain a healthy weight, after being off for the last month. Things are getting better. Anyways enough of my random life stories. Who is ready for a recipe! Usually you think of chili, you picture a dark red, brown, saucy, spicy, meaty and beans. I have always wanted to make a chicken based chili and when I finally did, IT WAS PERFECT!

Chicken Chili

serves about 6-8 people depending on bowl size
8 chicken breasts,  cooked and shredded ( or 1 whole rotisserie chicken )
2 cans white beans, I always used reduced sodium, drained ( you could also use 1 can refried beans and one can white beans)
6 cups chicken broth, reduced sodium
1 tablespoon  garlic olive oil
1 large sweet onion, diced
2 large poblano peppers, seeded and minced ( Anaheim peppers will work too)
4 garlic cloves, minced
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt( kosher salt)
1/4 teaspoon garlic powder
1 cup sweet white corn, frozen preferred
1/2 cup cilantro, chopped

Juice of 1 lime
1 avocado


In a large sauce pan or soup pot, heat 1 tablespoon olive oil and sauté diced onion and poblano peppers. When onions become translucent, add in the minced garlic an sauté again for 1 minute.
Add in the seasonings and stir to combine.
While that is cooking to blend flavors, take 1 can of the white beans and chop and mash the beans up.( this step can be replaced with refried beans)
Add in chicken broth, the mashed beans and bring to a boil. Reduce to simmer for 30 minutes.
Stir in the shredded chicken, the second can of beans, corn,  cilantro and juice of 1 lime.
Continue to simmer for another 10 minutes or until heated through. At this point add more broth if you want it to be more thin.
Serve with sliced avocados and a lime wedge.

Chicken Chili with Lime and Avocado



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s