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Chicken Chili

March 24, 2014


Last weekend I wanted to make chicken chili.  I've never made it before, have only eaten it once, but thought it sounded good.  I feel like I'm always making the same soups over and over and craved something different.  When I announced this possible meal my husband perked right up, so I knew I was on the right track.

I looked up "white chicken chili" recipes and jotted down a few notes but when I came across one that added a chipotle chili in adobo sauce and another that added chili powder, I decided they sounded like delicious add-ins.  My chicken chili was no longer white, however, the end result was scrumptious, hearty chili-ness {not a word, I know, but you get the idea}.  This is the perfect way to use up leftover cooked chicken.

Please note, if you don't have the chipotle chili's, don't buy them just for this recipe.  For additional spice you can either add 1/4 teaspoon dried chipotle chili powder or just a pinch of red pepper flakes {add with other spices}.  If you do have the chipotle chili's and find you don't use them all prior to them going bad, freeze them.  I place a piece of waxed paper on a baking sheet, put one chili and a bit of the sauce on the baking sheet, using up all the chili's by placing them around the baking sheet in this way, freeze, then once they are frozen remove them and place the frozen chili's in a freezer bag.  Store them in the freezer, taking one out at a time as needed.

Chicken Chili
2 cups cooked and shredded/diced boneless chicken breasts and/or thighs
1 cup chopped onion
1/2 cup washed, chopped mushrooms, optional
1 Tablespoon vegetable, olive or canola oil
1 Tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon ground pepper
1 can diced green chilies
1 can white beans {or 2 cups prepared dried white beans}
1 canned chipotle chili in adobo sauce, diced {remove seeds if you would like it less spicy}
5-6 cups chicken stock
1/3 cup chopped cilantro, optional
Garnish - shredded cheese, sour cream, avocado

In a dutch oven or soup pot over medium heat, sauté the onion in the oil for 3-4 minutes, or until softened and translucent.  Add mushrooms, stir for about 30 seconds and then add the spices and stir until fragrant, about 40 seconds.  Add the chilies, beans, chipotle chili, cooked chicken and chicken stock.  Bring to a boil and simmer 20 minutes.  {if it gets too thick, add additional 1 cup of stock}  Stir in the cilantro.  Scoop into bowls and garnish as desired.  Serve.

**This can also be cooked in a slow cooker for 3-4 hours on low.  After sautéing the onions and spices, add all ingredients, except cilantro and garnishes, to a slow cooker.  Stir in cilantro before serving and garnish as desired.**





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