Chicken Chili with Corn Muffin Croutons
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Ingredients
  • 10 plum tomatoes, tops cut off halved lengthwise
  • 2 poblano peppers, halved and seed
  • 1 white onion, peeled and halved
  • 4 garlic cloves, peeled
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into ½-inch pieces
  • 3 tablespoons chili powder (use less if you prefer less spicy)
  • 1 tsp kosher salt
  • 2 canned chipotle chiles in adobo sauce, finely chopped
  • 1¾ cups low-sodium chicken stock
  • 1 can (15 ounces) kidney beans, drained
Instructions
  1. Preheat broiler. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a baking sheet. Broil until they start to char (about 5 minutes.)
  2. Allow to cool slightly and pulse tomatoes and jalapeno in food processor until chunky. Chop onion and mince garlic.
  3. Heat a large heavy skillet over medium-high heat. Add oil. Add chicken and cook until no longer pink. Reduce heat to medium and add onion and garlic to skillet. Cook until onions and garlic are soft and golden (about 5-9 minutes.) Add chili powder and salt. Continue to cook for another minute. Stir in chipotles, and raise heat to high. Add tomato-jalapeno mixture. Scrape up any brown bits from the bottom of the pan and cook until mixed. Add chicken stock and allow chili simmer for 20 minutes.
  4. Add beans; simmer for at least another 10 minutes. Serve with corn muffin croutons and sour cream.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/01/chicken-chili-with-corn-muffin-croutons/