Mexican Chili
Cooking Items
- 2 chicken breasts, cooked then diced/shredded
- 1 can of tomatillos
- 1 can of white beans (great northern)
- 1 can of black beans
- 1 can of diced tomatoes
- 1 small can of diced green chilies
- 1 yellow onion, diced
- 2 cups of chicken broth
- 1 cup of water, used from boiling the chicken breasts
- 1 lime, juiced
- Seasoning: 1 and 1/2 Tablespoons of Penzey’s spice Salsa and Pico, plus 1/2 Tablespoon of Salt and 1/2 Tablespoon of Pepper
- Toppings: Cilantro and Avocado slices
Directions
- Fill a medium size pot with water and some salt and place 2 the chicken breasts in the pot. Turn the burner on high and boil for 15 minutes until the chicken is cooked. Â Remove the chicken from the pot and put aside on a cutting board. Pour the boiled water out but keep 1 cup of the water to the side. When the chicken is cool to handle, use a knife and fork and shred the chicken.
- Get a large Le Cruset pot and add 2-3 Tablespoons of extra virgin olive oil and turn the burner on medium high. Add the diced onion to the pot and cook until soft, about 8-10 minutes.
- Remove the lids to the cans of beans and pour into a strainer and run under cold water to rinse them. Add the beans to the large pot and cook for another 8 minutes to soften the beans.
- Add the can of tomatoes, tomatillos and chilis to the pot. Then add 2 cups of chicken broth and 1 cup of the chick water that was set aside.
- Add the Penzey’s seasoning, salt, pepper and shredded chicken to the pot. Bring to a boil and stir several times.
- After about 5-10 minutes on boil, reduce the heat to low, cover with a lid and set your timer for 1 hour and 15 minutes.
- Stir the chili and using a ladle pour into bowls. Add your favorite toppings.
