With my normal inability to follow a recipe, I combined three I found on the internet, two from a cookbook and one I seem to remember from a magazine. Or was that a chili verde recipe? Hmm...
Regardless, I was super happy with how it turned out.
I'm giving it five soup spoons.
Or at least I would if I had a rating system.
Chicken Chili Recipe
1 yellow onion, diced
4 cloves garlic, diced
olive oil
28 oz. chicken broth
7 tomatillos, finely chopped
2 tsp. cumin
2 tsp. oregano
3 T. fresh chopped cilantro
1 can Ortega chilies
2 cans pinto beans, rinsed and drained
1 can white beans, rinsed and drained
1 can diced stewed tomatoes
2 c. fresh or frozen corn
2 c. diced, cooked chicken
Step 1. Saute your onions and garlic in the olive oil until the onions are clear.
Step 2. Add chicken broth, tomatillos and herbs. Bring to a simmer.
Step 3. Add everything else.
Step 4. Simmer, simmer, simmer for about 30 minutes. (Or until you finish making the cornbread. What? You mean I have to tell you that it's mandatory to have cornbread with your chili? Geesh!)
Step 5. Serve with a dollop of sour cream and/or shredded cheese and/or additional fresh cilantro. Or serve it plain. No matter how you serve it, you'll love it. Personally, I crumble a bit of cornbread in mine.
Enjoy!
5 comments:
See now that there is a RECIPE! (for yumminess)
This sounds so good! It would have gone great with the cornbread I made yesterday.
Sounds delicious! I actually planned to make chicken chili one night this week and now I'm thinking I might try this recipe instead! Yum!
I have to tell you, ladies, I was super happy with how it turned out. I think the fresh corn and tomatillos were key. The kids ate so much, I thought their little bellies were going to pop. :)
Ooh, that sounds SO yum. I love chicken chili!!!
Post a Comment