Category: Soup

Chipotle Chicken Chili

Have I mentioned lately that I got the new Pioneer Woman cookbook for Christmas? Have I mentioned lately that I heart it very much?

IMG_0583I’ve been cooking my way through it at an above average speed, lol.  Recently I made the Chipotle Chicken Chili and it was goooood. And, it was something totally different than anything else I make.

Tried something new: Check!

IMG_0582It was easy to make so don’t be intimidated by the long list of ingredients. I was all out of Mexican beer so I substituted with chicken broth and it was fine.

This dish is filling and not too spicy. Even the kids enjoyed it.

Chipotle Chicken Chili
Print Recipe
This is more like a robust chicken stew with a Mexican zing.
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Chipotle Chicken Chili
Print Recipe
This is more like a robust chicken stew with a Mexican zing.
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. 1. Start with your favorite dutch oven or large pot.
  2. 2. Heat the olive oil and cook onions until they start to soften
  3. 3. Throw the chicken in.
  4. 4. Cook 3-4 minutes until lightly browned.
  5. 5. Pour in all but 1/4 cup of the beer.
  6. 6. Then add the tomatoes, the chipotles, and all the beans.
  7. 7. Stir to combine, then add the chili powder, cumin, and salt.
  8. 8. Bring it to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 45 minutes until the sauce begins to thicken.
  9. 9. Next, combine the masa marina and the remaining beer. Whisk it with a fork until smooth.
  10. 10. Pour it into the chili. This will thicken it up more and give it a nice corn flavor. (I actually used the wet masa and it worked well too.)
  11. 11. Next, squeeze in the lime juice.
  12. 12. Then, stir it around and let the chili simmer for another 10 minutes.
  13. 13. Serve it with sour cream, cheese and cilantro.
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Rest assured when Summer arrives, I will blog more about the farm and less about the food! Until then, I’m locked indoors so I will continue to cook. 

You can thank me later. 

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