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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

30 MINUTE CHIPOTLE CHICKEN CHILI Recipe

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This recipe for 30 MINUTE CHIPOTLE CHICKEN CHILI is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons olive oil
2 medium onions, diced (about 1 3/4 cups)
Kosher salt
2 jalapenos (or green chilies), finely chopped
3 medium cloves garlic, minced (about 1 tablespoon)
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 pound ground chicken
2 chipotle chilies in adobo sauce, finely chopped
3 (15-ounce) cans white beans (such as great northern or cannellini), drained and rinsed
3 cups homemade or store-bought low sodium chicken broth
1 1/2 cups frozen corn, thawed
1/2 cup fresh cilantro leaves, chopped
2 avocados, sliced for garnish
Tortilla chips to serve on the side
Limes to serve on the side
Directions:
Directions:
In large saucepan or dutch oven, heat oil over medium heat until shimmering. Add onion and 1 teaspoon salt. Cook, stirring, until softened and beginning to turn golden, 6 to 8 minutes. Add jalapeņos, garlic, cumin, oregano, and cayenne. Cook until fragrant, about 1 minute.

Add chicken and cook until just cooked through, about 4 minutes. Add chipotle chilies, beans, and broth and bring to simmer. Simmer for about 10 to 15 minutes to let flavors meld.

Add corn to just heat through. Season to taste. Stir in cilantro and serve with avocado, chips, and lime.

 

 

 

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