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