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Chicken Tortilla Chili
A savory and spicy blend of Chicken Tortilla Soup and Chili!
2Tbspavocado oilor other neutral high temperature cooking oil
1red oniondiced
1poblano (ancho) pepperdiced
2clovesgarlicminced/crushed
2 ½Tbspchili powderpreferably Gebhardt brand
1 ¾tspsmoked paprika
1 ¾tspcumin
2tsporegano
6cupschicken broth
128 oz canfire-roasted diced tomato with garlic(normal diced tomato will do if unavailable)
114 oz cankidney beansnot drained
1 14 oz canblack beansdrained
1cooked half chickenpicked and diced (can use rotisserie chicken for ease of cooking), save any drippings
2chipotle peppers in adobo
1cupfrozen 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.
