Chicken Tortilla Chili

Hearty and delicious – a savory and spicy blend of Chicken Tortilla Soup and Chili!

Equipment I use:

Enamel Dutch Oven

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Chicken Tortilla Chili

A savory and spicy blend of Chicken Tortilla Soup and Chili!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Main Course, Soup

Cuisine American, Mexican

Servings 12

Equipment

• 1 dutch oven or large heavy pot

Ingredients

  

• 2 Tbsp avocado oil or other neutral high temperature cooking oil
• 1 red onion diced
• 1 poblano (ancho) pepper diced
• 2 cloves garlic minced/crushed
• 2 ½ Tbsp chili powder preferably Gebhardt brand
• 1 ¾ tsp smoked paprika
• 1 ¾ tsp cumin
• 2 tsp oregano
• 6 cups chicken broth
• 1 28 oz can fire-roasted diced tomato with garlic (normal diced tomato will do if unavailable)
• 1 14 oz can kidney beans not drained
• 1 14 oz can black beans drained
• 1 cooked half chicken picked and diced (can use rotisserie chicken for ease of cooking), save any drippings
• 2 chipotle peppers in adobo
• 1 cup frozen corn

Instructions

 

• Preheat large dutch oven over medium heat. Add avocado oil. Add onions and poblanos. Cook for about 5 minutes until softened and lightly browned.
• Add garlic and cook for an additional minute.
• Add spices, stirring and toasting for about 30 seconds – do not allow to burn.
• Add chicken stock, diced tomatoes, beans, any drippings from chicken, and a pinch of salt. Stir and bring to a boil. Once boiling reduce to a low simmer for 10 minutes.
• Remove a couple cups of broth from soup and place into a blender. Add chilies in adobo and blend. Add blended soup and chilis back into the dutch oven.
• Add corn and chopped chicken into the soup. Stir and simmer for 5 minutes.
• Taste and add additional salt if necessary.
• Garnish as desired. Suggestions: tortilla chips, avocado, sour cream, cheddar cheese, scallions.

Keyword chicken, chili, soup, tortilla