A friend shared this recipe with me years ago and it is a hit whenever I make it.It’s harty, spicy & everything you will want in a chili! The longer it cooks, the spicier it gets.I can’t get enough of it in the Winter <3
I hope you like it too!
- 2-3 chicken breasts (depending on size)
- 1 large onion, chopped
- 3 garlic cloves, diced
- 3 cans black beans (drain all cans)
- 2 cans navy beans (drain only one)
- 2 can diced green chili's
- 32 oz box of chicken stock
- Cayenne Pepper (3 palm fulls or to your liking)
- Cumin (1 palm full up to 1/2 bottle)
- Garlic Salt
- Coriander (1 palm full)
- Black Pepper
- Sour Cream
- Corn Tortillas
- Olive Oil
- Shredded Cheese
In a large pan, saute the onions & garlic in about 3 TBS of olive oil until the onions are clear.
Add the cayenne, coriander and cumin to the onions & garlic. Don’t worry, it will look a little dry. You can add a little more olive oil if you’d like.
Push the onion & garlic to the side & add the cubed chicken. Sprinkle the garlic salt & black pepper to the chicken only. Cook until the chicken is done.
Add the two cans of drained green chili’s and mix together. Add some chicken stock (about 1/2 the box) & let simmer.
If cooking in the same pot, add all of the beans. Make sure you drained all of the black beans & only one can of the navy. (I make mine in the crock pot sometimes so I have my beans waiting & just transfer the mixture over)
Add the rest of the chicken stock & bring to a boil. Reduce to low heat & let sit until ready to eat.
When you are ready to eat, fry up some corn tortillas in oil. Sprinkle them with some salt after dabbing the extra oil off. Cook as many as desired.
Top with sour cream, cilantro, cheese. Many people rip up the tortillas & mix it up in the chili. Others dip & some just eat the tortilla on the side.
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