Tex Mex Chicken Chili – Recipe!

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.

Ingredients

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

olive oil

salt

pepper

2 cups cheddar cheese, optional

1 bag tortilla chips, optional

1 cup Tomatillo salsa, optional

(Serves 6)

To Prepare:

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!