Receta de chili de pollo al estilo suroeste
Kelly Scott's Southwest Chicken Chili is a guaranteed crowd-pleaser. Tender chicken, creamy beans, zesty jalapenos, and aromatic spices come together in a delightful medley that's both easy to make and seriously delicious. This recipe is a must-try for anyone craving a comforting bowl of warmth and flavor.
Ingredients
- 1 lb boneless skinless chicken thighs
- salt and pepper to taste
- 3 cans white beans, drained and rinsed
- 2 tbsp avocado oil
- 2 white onion, diced
- 1 jalapeno, diced
- 6 garlic cloves, minced
- 2 cans hatch chilis
- 2 cups corn, canned or frozen
- 3 cups chicken stock
- 2 tsp Cumin
- 1 tsp paprika
- 3 tsp oregano
- ½ tsp coriander
- 2 imes, juiced
- ¼ cup cilantro, minced
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NanoBond ® Titanium Dutch Oven, 5-Quart
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Hestan Provisions™ Stainless Steel Colander, 3 - Quart
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Directions
Salt and pepper the chicken and set aside.
- Drain and rinse your cans of beans. Keep half of the beans whole and set aside. Add the other half of the beans to a food processor or blender and blend until smooth. Set aside.
- In a large pot over medium heat, add avocado oil. Once hot, add the onions and saute until translucent, salt as you go. This takes around 5-8 minutes. add the jalapeno and garlic and saute another 2 minutes.
- Stir in the beans, pureed beans, hatch chilis, corn, chicken stock and spices. Season with salt and pepper and bring up to a simmer. Add the chicken and top with a lid. Make sure it isn't boiling, just a low simmer, and simmer for 30 minutes.
- After 30 minutes remove the chicken and shred with forks. Add the chicken back to the pot and stir in the lime juice and cilantro. Adjust seasonings according to taste. Serve and enjoy!
