Chicken Chili

Hello everyone!

With the colder weather upon us and the new year just ahead, I thought a good recipe was in order.  This is another "comfort food" recipe.  It is from Paula Deen.  

We took some shortcuts with this recipe so, I'll give you both versions.  

The number one thing to keep in mind with this recipe is that it takes a bit of prep work to get it started and it takes a while to cook on the stove.  So, if you're making this, allow some extra time.  This is not something you can just throw together in a jiffy!  LOL.

However, with that being said, it makes plenty so you can save it for several meals.  Also, it is delicious.  You won't be sorry after making this.

Let's start with the ingredients.

You will need the following:

dried great Northern beans, or canned (which we used)

chicken broth

water

chicken

onion

red bell pepper

jalapeno peppers

poblano pepper

 canned diced tomatoes

fresh cilantro

chili powder

ground cumin

salt

We chopped all of our fresh vegetables.

Then combine the following in a large stock pot.

beans, chicken broth, water, chicken, onion, and peppers

Bring to a boil, cover and reduce heat to simmer for 1 hr.  If you use canned beans you don't have to let it cook as long.

Then add the following:

tomatoes, cilantro, chili powder, cumin, and salt

Bring to another boil then reduce heat and simmer uncovered for another hour.  Again, we did not let it cook that long because we didn't have the dried beans.

Now it's ready to serve!  Garnish with shredded cheese and sour cream if desired.  

One thing that we should've done was add more beans.  So, in the recipe below I've included the proper amount of canned beans if you should choose to substitute that.

Now, we have plenty left over!  This can be divided up and frozen for future meals too.

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Chicken Chili

1 pound bag dried great Northern beans, soaked overnight and drained (or) 4 cans drained

3 (14 oz) cans chicken broth

1 qt water

3 c chopped cooked chicken

1 large onion, chopped (we only used 1/2)

1 red bell pepper, chopped

2 jalapeno peppers, seeded and minced

1 poblano pepper, seeded and minced

1 (14.5 oz) can diced tomatoes, undrained

1/2 c chopped fresh cilantro

1 tbsp chili powder

1 tsp ground cumin

1 tsp salt

In a large stock pot, combine soaked beans (or) canned beans, chicken broth, water, cooked chicken, onion and peppers.  Bring to a boil, cover, reduce heat and simmer for 1 hr. 

Add tomatoes, cilantro, chili powder, cumin, and salt.  Bring to a boil, reduce heat and simmer uncovered for 1 hr.  

Serve with sour cream and shredded cheese if desired.

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I hope you'll give this a try.  It was um um good!

I hope everyone has a wonderful new year too.  Stay safe if out and about during New Year's Eve too.  

Thanks for stopping by.

~ Kelly ~