Fall Chicken Chili
A robust full-flavored chili filling every spoon with tons of goodies!
Ingredients
- 3 tsp cumin
- 3 tsp chili powder
- 3 tsp garlic powder
- 2 tsp oregano
- 1 tsp cayenne pepper
- 1 medium red onion, chopped
- 1 medium yellow onion, chopped
- 1 orange bell pepper, chopped
- 1 jalapeno, minced
- 5 cloves garlic, minced
- 2 (4oz) cans of green chilies
- 1 (15 oz) can of Rotel fire-roasted tomatoes with green chilies
- 4 cups chicken broth, or water
- 2 pounds chicken breast 3-4 breast
- 1 15 oz can black beans
- 1 15 oz can great northern white beans
- 1 1/2 cup corn, fresh or canned
- 1 cup sour cream
- 1/4 cup lime juice
- Garnish options: shredded cheese, avocado, sour cream, green onions, candied jalapenos, cilantro
Instructions
- Blend the spices together. Reserve 1 Tbsp and season chicken breast. Set aside.
- In a Dutch oven or large pot over medium heat, heat up 2 Tbsp. of oil, then add the onions, yellow bell pepper, and jalapeno. Saute for 5-7 minutes. Add in the remaining 2 Tbsp spice blend and garlic, and saute for 5 minutes. Add in the rotel tomatoes, and green chilies, saute for 5 minutes
- Add in the chicken broth, and seasoned chicken. Put lid on and simmer for about 20 minutes, until the chicken is cooked. Remove chicken from pot and shred.
- Turn off the heat and stir in the sour cream. Add in the beans, corn, and shredded chicken. Turn heat to medium heat and bring chili to a simmer. Add in the lime juice, season to taste. Garnish as desired.
Crockpot Instructions
- Do steps 1 and 2
- Transfer the mixture from step 2 into a 8-quart slow cooker. Proceed with step 3 in slow cooker. Cover and cook on low until the chicken is tender about 4 to 6 hours. Then stir in the sour cream and lime juice. Season to taste with salt. Serve in bowl.
- Shred the chicken. Stir in the corn and beans, cook until warm about 10 minutes.
- Then stir in the sour cream and lime juice. Season to taste with salt. Serve in bowl.