Thursday, December 19, 2013

Week 51: Chicken Chili

The Recipe
3 tbsp olive oil
1 onion, diced
5 jalapeno peppers diced, seeds removed (I couldn't find fresh jalapenos, so used 1.5 red chili instead)
3 cloves garlic, minced
salt and pepper
1lb chicken breasts, cut into bite-sized pieces
1 tsp cumin
1 tsp oregano
1 (14 oz) can tomatoes with green chilies
2 cups chicken broth
1 (14 oz) can cannelloni or navy beans
2 (7 oz) can corn
200g cream cheese
175g bacon, sliced, cooked crisp and crumbled

In a large pot heat the oil and sauté onion, jalepeno, and garlic until tender.

Season the chicken with salt and pepper and add to the pot. Add cumin and oregano and cook until the chicken is lightly cooked on all sides.

Stir in diced tomatoes, chicken broth, corn, and beans and increase heat to bring to a simmer. Let simmer for 30 minutes.

Stir in cream cheese and stir until completely melted. Stir in the crumbled bacon. Add more chicken stock if too thick.

The Verdict
Made this a day where DH wasn't home, which was probably a good thing. It was kinda hot, but not too hot for comfort - just enough to give a nice "bite" to it. I might even try it with 2 chilies next time. Tasted fantastic! I love the cheesy-chili flavour :) Will definitely make this again.

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