Café Latte’s Salsa Chicken Chili

Name: Café Latte’s Salsa Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 2 teaspoons olive oil; 1 1/2-2 lbs boneless skinless chicken breasts, skinless, cut into 3/4 inch pieces; 1 1/2 cups diced onions; 1 cup diced green bell pepper; 3 tablespoons chili powder; 2 teaspoons dried cilantro; 2 teaspoons finely chopped jalapeno peppers; 2 teaspoons pressed garlic; 2 cups chicken broth; 1 (15 ounce) can garbanzo beans, drained; 1 (16 ounce) can light red kidney beans, drained; 2 (14 ounce) cans diced tomatoes; 1 (29 ounce) can tomato sauce; lime juice; sour cream; diced onion; cheddar cheese; tortilla chips

6

Submitted by kathiejacgmail.com

"from a wonderful St. paul restaurant. Also know to me as the "chili of many cans""

Café Latte’s Salsa Chicken Chili created by alisonr24

Ready In:: 45mins
Serves:
Units:

Nutrition Information

7

People talking

Join In Now Join the conversation!

ingredients

Group A
2 teaspoons olive oil
1 ¹⁄₂ - 2 lbs boneless skinless chicken breasts, skinless, cut into 3/4 inch pieces
1 ¹⁄₂ cups diced onions
1 cup diced green bell pepper
Group B
3 tablespoons chili powder
2 teaspoons dried cilantro
2 teaspoons finely chopped jalapeno peppers
2 teaspoons pressed garlic
Group C
2 cups chicken broth
1 (15 ounce) can garbanzo beans, drained
1 (16 ounce) can light red kidney beans, drained
2 (14 ounce) cans diced tomatoes
1 (29 ounce) can tomato sauce
lime juice
Toppings
sour cream
diced onion
cheddar cheese
tortilla chips

directions

Sauté chicken and onions and pepper in olive oil until chicken is opaque and cooked through.
Add group B and cook briefly, stirring constantly.
Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste) for ½ hour or more.
Adjust seasonings.
Add lime juice to taste right before serving with choice of toppings.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@kathiejacgmail.com

Contributor

@kathiejacgmail.com

Contributor

recipes

6

Join The Conversation

all

reviews

tweaks

q&a

sort by:

review by Camille F.

3/12/2014

I made this tonight. What flavor! I like a little thicker chili so I would cut down some of the liquid next time. Also, I used turkey stock because that is what I had on hand. I also used fresh cilantro instead of the dried and added it at the end of the cooking. Really really good chili!
tweak by Camille F.

3/12/2014

I made this tonight. What flavor! I like a little thicker chili so I would cut down some of the liquid next time. Also, I used turkey stock because that is what I had on hand. I also used fresh cilantro instead of the dried and added it at the end of the cooking. Really really good chili!
review by GoBugsy

8/17/2013

I am rating this recipe according to my changes, but I am positive that it would be a 5 star if made as stated above. Instead of using chicken breast, I used 1 lb. ground chicken (I had on hand) and cooked with onions, adding salt, pepper, and garlic pepper. I don't care for green peppers, so I left them out. When meat was almost done cooking, I added jalapeno slices. When meat was cooked, I added 1 can chicken broth, 1 can green verde sauce, 1 can rotel, 1 can tomato sauce, 1 can tomato paste, 1 Large can precooked chicken, garlic, beans and chili powder. It didn't have enough of a "chili" flavor so I added about 1 Tbs. chili seasoning that I found in the pantry. Served with crackers, jalapenos, and sour cream. AMAZING!
photo by alisonr24

4/15/2013
review by MaddieLC

12/19/2009

Added some extra peppers, spicy and good!!