It’s Sunday night and apparently Oscar night as well. I’m not one who needs an excuse to cook a meal that gathers you around the TV, but it just so happens that this chicken chili I created on the spot, would be PERFECT to eat on the couch. Let me tell you how I made it!
chicken chili
makes 4-6 servings
- 2 large boneless and skinless chicken breasts
- 1/4 cup of water
- 1 teaspoon olive oil
- Salt & pepper
- 1/2 a red onion, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon granulated garlic powder
- 1 15 oz. can of diced tomatoes
- 1 15 oz. can of red kidney beans
- 1 small can of green chilies
- Juice of one lime
- Toppings: optional
- Shredded cheese
- Sour cream
- Guacamole or avocado
- Pickled jalapenos
- Corn chips
- Drizzle olive oil into pot and set over medium-high heat.
- Season the chicken breasts with salt, pepper and a pinch of garlic powder.
- Place chicken seasoned-side down into the pot and allow to sear on one side for about 7 minutes. Season the other side.
- Flip the chicken and cook on the other side about 5 minutes or until cooked through. Remove chicken onto cutting board.
- Add the water to the pot and deglaze. Add the diced onions and sauté.
- To the pot add the tomatoes, kidney beans and green chilies. Stir.
- Next, also add the seasonings: chili powder, cumin and remaining garlic powder. Stir to combine.
- Add the chicken back to the pot and simmer on low for about 5 minutes.
- Serve with your favorite toppings!
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