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Fall is in the air. Temperatures are dipping at night and Im going to have to find the scraper for my windshield. That means it is great weather for chili and soup and this one is Samanthas favorite. Im hoping I made enough for frozen leftovers!

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.) Remove chicken and drain on paper towels. Pour off fat leaving about 1 tablespoon in pan. Add onions and brown about 4 5 minutes. Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken. Stir and cook about 1 minute. Add stock, tomatoes and chipotles and simmer covered about 30 minutes. Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve. Serve with cheddar cheese, sour cream and tortilla chips.


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