Soups and stews are a great way to warm up on a cold winter day! This week’s featured recipe is a delicious chicken chili with a spicy kick that’s sure to warm you up in a hurry! I’m betting that, if your family likes spicy foods, like mine do, then you’ll be getting requests for seconds when you put this yummy Spicy Chicken Chili together! And, putting this recipe together is fairly simple as well! Hope you enjoy this delicious recipe as much as my family does! Have a great week! Lisa
Spicy Chicken Chili
Lisa - Cornfed Creations
A delicious spicy chili with a little kick!
10 minPrep Time
35 minCook Time
45 minTotal Time
6 large chicken breasts (boneless, skinless)
1 large onion, diced
2 red bell peppers, diced
1 T. garlic, minced
2 t. cumin
½ t. black pepper
1 T. canola oil
3 T. butter
2 c. chicken stock
1 (4 oz. can) chopped green chilies
1 (8 oz. jar) jalapenos slices (pickled)
2 (16 oz. jars) salsa verde
3 (15 ½ oz. cans) navy or great northern beans
Shredded cheddar (optional)
Sour cream (optional)
In a large Dutch oven, add the canola oil and butter and melt over medium to high heat.
Add the onion and bell peppers and sauté until onions are just starting to caramelize.
Stir in the garlic, cumin and black pepper. Add the chicken breasts and cover with chicken stock. Bring to a boil and reduce heat to medium. Continue to cook until chicken is done.
Remove chicken breasts and coarsely chop; then return to Dutch oven.
Rinse and drain the beans. Add green chilies, jalapenos, salsa verde and beans to Dutch oven. Heat through and serve topped with shredded cheese and sour cream, if desired.