Jeff's Chicken Chili
- Ready In:
- 1hr
- Ingredients:
- 23
- Yields:
-
4 quarts
- Serves:
- 10-12
ingredients
- 1⁄4 cup vegetable oil
- 1⁄2 cup diced onion
- 1 1⁄3 cups diced green bell peppers
- 2 tablespoons diced seeded jalapeno peppers
- 3 tablespoons fresh minced garlic
- 4 1⁄2 cups water
- 8 teaspoons chicken base
- 2 teaspoons lime juice
- 2 tablespoons sugar
- 3 tablespoons cornstarch
- 4 tablespoons ground cumin
- 2 1⁄2 tablespoons ground chili powder
- 4 teaspoons ground paprika
- 4 teaspoons dried basil
- 2 teaspoons freshly minced cilantro
- 1 1⁄2 teaspoons ground red pepper
- 1⁄2 teaspoon ground oregano
- 1⁄2 cup crushed canned tomatillos (I used fresh)
- 1 (4 ounce) can diced green chilies, drained
- 2 (15 ounce) cans navy beans or 1 small white beans, drained
- 2 (15 ounce) cans dark red kidney beans, drained
- 3 lbs shredded cooked chicken breasts
- shredded cheese and sour cream (to garnish)
directions
- In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.
- In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.
- Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.
- Makes about 4 quarts.
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