Fiery Hot Chicken Chili

Both jalapeño and chipotle chile peppers in this chili recipe make this main dish very,very hot and spicy.

Yield

8 (1 1/4-cup) servings

Chili Ingredients

2 tablespoons butter
1 (20-ounce) package boneless skinless chicken breasts, cut into 1/2-inch
cubes
1 medium (1/2 cup) onion, chopped
1 teaspoon ground cumin
1 teaspoon lemon pepper
1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
2 (14 ounce) cans chicken broth
2 (15 ounce) cans pinto beans with jalapeños*
2 (11 ounce) cans white shoepeg corn**
1 to 2 teaspoons chipotle chile peppers in adobo sauce, chopped
2 bay leaves
2 tablespoons lime juice
2 tablespoons granulated (white) sugar
1/4 cup chopped fresh cilantro

Garnish Ingredients

finely chopped red bell pepper, if desired
fresh lime wedges, if desired

Directions

Melt butter in 6-quart saucepan until sizzling; add chicken, onion, cumin, lemon pepper, oregano and garlic salt; cook over medium heat until chicken is no longer pink (6 to 8 minutes). Add chicken broth, pinto beans, shoepeg corn, chipotle chiles and bay leaves. Continue cooking until mixture comes to a boil (8 to 10 minutes). Reduce heat to low; cook, uncovered, 30 minutes.

Just before serving, remove bay leaves; stir in lime juice, sugar and cilantro.

To serve, top each serving with chopped red pepper and lime wedges, if desired.

Estimated Time

Preparation Time: 15 minutes
Total Time: 60 minutes

Additional Information

* Substitute 2 cans pinto beans and 1 (4 ounce) can chopped green chiles.

** Substitute 2 (11 ounce) cans yellow whole kernel corn.

Nutritional Information

Amount per serving: Calories: 320; Fat: 5 g; Cholesterol: 50 mg; Sodium: 1070 mg; Carbohydrates: 41 g; Dietary Fiber: 7 g; Protein: 25 g

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