A combination of chicken thighs and chicken breasts make this chicken chili extra-flavorful. Serve this chicken chili with fresh baked cornbread or crusty rolls.
Ingredients:
- 6 boneless chicken thighs, cut into bite-size pieces
- 3 to 4 chicken breast halves, cut into bite size pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, coarsely chopped
- 1 red bell pepper, chopped
- 4 cans (16 ounces each) Great Northern or navy beans, drained
- 3 cans (14.5 ounces each) diced tomatoes, undrained
- 1 jar (16 ounces) tomatillo salsa
- 2 cans (4 ounces each) chopped mild green chile peppers
- 2 to 4 tablespoons diced jalapeno peppers, or to taste
- 1 cup corn kernels, canned or frozen
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 scant teaspoon dried leaf oregano
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- sour cream
- fresh chopped cilantro
- shredded Monterey Jack or Cheddar cheese
Preparation:
In a large Dutch oven, saute the chicken pieces in the olive oil over medium heat until lightly browned. Add the onion and continue cooking, stirring, until onion is softened. Add the garlic and bell pepper and continue cooking for 2 minutes. Add the beans, diced tomatoes, salsa, chile peppers, jalapeno peppers, corn, chili powder, cumin, oregano, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and continue cooking for 1 hour. Serve with sour cream, cilantro, and shredded cheese, as desired.
Serves 8 to 10.
Serves 8 to 10.
