This chicken chili has some awesome flavors
As a nice change from traditional red bean chili, this chicken chili is slowly becoming one of my favorites.
The flavors of cumin, peppers and fresh cilantro give this chili a unique flavor. Topped with Mexican cheeses and crushed tortilla chips, this chili is in a class of its own.
Although this recipe is best with mesquite grilled chicken breasts, pan frying the chicken pieces until lightly browned will work as well. I’ve even used leftover chicken as well.
Everyone has their own take on chili, some even fanatical. What’s yours?
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 8 boneless chicken breasts
- 1 cup water
- 1 teaspoon kosher salt
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon white pepper
- 4 15-oz cans cannellini or great northern beans, rinsed and drained
- 1 14-1/2-oz can of chicken broth (1-1/2 cups)
- 1 4-oz can diced green chiles
- 1 16-oz jar salsa verde
- 1 16-oz bag frozen white or cut corn (2 cups)
- cayenne pepper to taste
- About a cup of mesquite wood chips
- fresh cilantro
- 1 bag tortilla chips
- 1 8-oz bag of shredded Mexican blend cheese
- Hot Sauce, if desired
- Soak a handful of mesquite chips in water for 30 minutes.
- Prepare the grill for direct cooking over high heat.
- Spread the wood chips evenly over the coals or make a foil packet with pierced holes for the chips if using a gas or electric grill.
- Lightly brush chicken breasts with olive oil.
- Once the chips begin to smoke, grill the chicken breasts for 5 minutes per side.
- Once the chicken is cool enough to handle, cut up into bite size pieces.
- Place 2 cans of beans in a food processor and blend until a paste.
- Combine remaining ingredients in a pot and bring to a boil over medium-high heat. Cook an additional 30 minutes or until chicken is tender. Stir often.
- Serve with Mexican cheese blend, crushed tortilla chips and garnish with cilantro.