Chicken Chili

Cold winter nights are perfect for one pot meals! Here in my favorite soup pot is my rich and satisfying Chicken Chili that tastes even better the next day. Try it with Éban's Cheese Toast for a belly-warming supper by the fireplace (real or virtual -have you tried out the great fireplaces on YouTube?!). Enjoy!  -Adrienne 


Chicken Chili serves 10-12


2 T Olive Oil

2 cups Sweet Bell Peppers, chopped

2 cups Onions, chopped

3-4 cloves Garlic, finely chopped

1-2 Jalapeños, finely chopped

1-2 T Sea Salt

Freshly ground black pepper, to taste

1T dried Oregano

1T ground Cumin

1T Smoked Paprika

1T Chili Powder

1 Lemon, juiced

2T Apple Cider Vinegar

3 qts Chicken Broth

1 whole Rotisserie Chicken, cooked, meat pulled

1 160z jar Roasted Tomatillo Salsa Verde

2 15oz cans Refried Pinto Beans

2 15oz cans Cannellini Beans (white kidney beans), rinsed and drained

1 8oz Cream Cheese, cut into small cubes, softened

1/2 cup Cotija or Feta Cheese crumbled

1 bunch fresh Cilantro, chopped

Chipotle Tobasco Sauce, to taste



1. In a large enamel-glazed cast iron soup pot (or heavy-bottom dutch oven at least 4qt capacity), heat the oil over medium-high heat, then add the peppers, onions, garlic and jalapeños and sauté until tender (about 7-9 minutes). Season with salt and pepper while cooking.

2. When the veggies are tender, add the oregano, cumin, chili powder and paprika and stir until well incorporated with the veggies.

3. Add lemon juice and vinegar and cook to reduce liquid several minutes until almost evaporated.

4. Carefully pour in the chicken broth then add the pulled chicken meat, salsa, refried beans and cannellini beans. Bring the mixture to just boiling, stirring well to incorporate the refried beans to thicken the chili, then reduce heat to a simmer.

5. Slowly add the softened cream cheese and Cotija or Feta cheese, stirring between additions to melt the cheeses.

6. Add cilantro and Tabasco to taste. Adjust salt and pepper as needed.

7. Serve piping hot with slices of Éban's Cheesy Toast. The Chili will be even better the next day as flavors marry and intensify.

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