I don’t know about you, but I am freezing! Los Angeles has been under “storm watch” as the newscasters like to call it, for many days now and the temperatures have been way below normal. I know most of you in snow country can’t sympathize with us Southern Californians, but one thing we can agree on is what to eat – Chili. Chili is the perfect warm-your-bones kind of meal that hits the spot in the winter evenings and this recipe for Tex Mex Chicken Chili is exceptional and will delight your taste buds.
I love to prepare a large pot of Tex Mex Chicken Chili to serve the family any day of the week and I always hope for leftovers, to enjoy as a quick lunch or snack afterwards. I love to top my chili with cheese, minced red onion, tomatillo salsa and tortilla chips for a fun crunch and added flavor. This is a nice game day meal as well and with the super bowl on the horizon, hmmm….sounds pretty good.
2 boneless skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon dried oregano leaves
1 red onion, divided
1 red bell pepper
1 clove garlic
1 cup frozen or fresh corn
14 ounces roasted tomatoes
6 ounce tomato paste
1 tablespoon chili powder
14 ounce can pinto beans, drained and rinsed
14 ounce can chili beans in sauce
4 ounce can diced green chilies
2 cups cheddar cheese, optional
1 bag tortilla chips, optional
1 cup Tomatillo salsa, optional
1. Remove chicken breasts from any packaging. Blot dry with paper towels. In a small bowl, combine the cumin, onion powder, paprika, oregano 1 1/2 teaspoons salt and 1/2 teaspoon pepper, stir to combine. Sprinkle heavily on both sides of chicken, save remaining spice blend for chili. Dice chicken breasts into 1 x 1 inch pieces.
2. Dice onion and bell pepper and mince garlic. In a large pot or saute pan, add 2 tablespoons olive oil. Add the diced chicken and cook for 5 minutes, or until golden brown on all sides. Remove the chicken with a slotted spoon into a bowl and set aside.
3. In the same pan, add 1/2 the onion ( reserve the other half for topping) and red pepper and cook for 3 minutes. Then, add the garlic and corn, stir and continue to cook for 5 minutes.
4. Add the tomatoes, tomato paste and reserved herb mixture, stir to combine. Then, add the chili powder and stir. Cook for 3 minutes to combine flavors.
5. Add in the chicken, pinto beans, chili beans and green chilies, stir to combine. Cook for 3 minutes to combine the flavors.
6. Turn the heat to simmer and continue to cook the chili for 30-40 minutes. Ladle Tex Mex Chicken Chili into bowls and serve with cheese, reserved red onion, Tomatillo salsa and tortilla chips. Enjoy!