Wednesday, January 26, 2011

Southwestern Chicken Chili


Hello everybody, it's been awhile!  I hope your cooking creations have been going well.  I wanted to come back with something I've never made before and here it is: Southwestern Chicken Chili.  Now if you have hung around me long enough you have certainly tried my regular chili.  I decide to try a different chili with a twist.  I brought some into work and everyone loved it and asked for the recipe so here it is, enjoy!

Ingredients

• 1 1/2 cups shredded chicken- I boiled 3 chicken breast, cooled and shredded
• 32 oz chicken stock (low sodium)
• 1 corona beer-room temperature
• 1 large or 2 medium poblano pepper
• 1 cup frozen corn
• 16oz can fire roasted tomatoes
• 16oz can black beans-I made a large batch and added another can of pinto beans
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon chili powder
• 1 tablespoon cilantro fine chop
• 1/2 a lime, juiced
• 7oz can fire roasted green chilis
• 1 jalapeno diced
• 1 serrano diced
• 1 habanero diced

Directions

Heat oil in chili pot to medium high and add onion; cook about 10 mins. Roast poblano pepper on grill, remove, place in bowl and seal to sweat skin off peppers. Peel skin, seed it and cut into 1/4 inch cubes. Add poblano peppers and garlic to pot; cook for another 2 mins. Add chicken, cumin, chili powder, stir for a min or two and then add room temperature corona. Let it cook, still on medium high for about 3 or 4 mins and be sure to scrap bottom of pot for any charred flavors. Stir in chicken stock, tomatoes, corn and beans.

In small food processor add green chilis, jalapeno, serrano, habanero and a touch of olive oil. Puree to a green sauce. This is where you can adjust the heat of your chili by using more, less or different peppers (seeds too if you dare). Slowly mix into the chili until its to your liking.

Let chili cook for about 1-1 1/2 hour stirring occasionally. About 15 mins before serving, add cilantro, lime juice and salt & pepper to taste. Garnish with mexican cheese and avocado slices.

2 comments:

Sarah said...

This sounds awesome...will try it. I am on a soup/chili kick. My chili is turning out so-so. Maybe needs a little help though...or just a better recipe!! Also would love to find a tortilla soup recipe (like and Max & Erma's...mmmm).

Rob said...

You probably won't find a tortilla recipe like Max & Erma's, I have tried. Real Tortilla soup is more brothy. When I worked at M&E's the bags of tort soup were labeled cheese soup, no wonder it's sooo good!

I'll have to get my regular chili recipe up for you.