Yesterday was a quintessential fall day, so I wanted to have something warm and cozy for dinner, but we didn’t have much in our fridge. Sunday should have been my bi-monthly trip to the grocery store, but since we were flying back from Williamsburg, I didn’t get a chance to restock our supply.
Luckily, there are a few things I always keep on hand and I learned that a quick chicken chili isn’t out of reach when you’re stocked with some basic staples.
I was kind of lamenting over the lack of creaminess I’d get in the soup since I am not eating dairy, but then guac came to the rescue! Even if you’re not low on food in the fridge, this makes an impressive stew for any dinner. Here is how I made it:
Mexican Chicken Chili
Serves 4 | 30 minutes active | 1 hour inactive
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 packet taco seasoning (or 1 tsp each cumin, cayenne pepper, paprika, onion powder)
- chopped bell peppers (I use the frozen roasted peppers from Trader Joes)
- chopped medium onion (I prefer red)
- 2 cloves garlic, minced
- 2 cans Rotel original (or regular diced tomatoes with chilies)
- 2 tablespoons tomato paste
- 32 oz (large box) chicken stock
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- Guacamole (for serving)
Rub the chicken breasts with half of the olive oil and half of the taco seasoning. Bake them on a sheet pan at 375 for 25-30 minutes. Meanwhile in a heavy stockpot heat the remaining oil and cook the peppers, onion, and garlic until soft, about 5 minutes. Add in the tomato, tomato paste, and remaining taco seasoning. When the chicken is done, shred it with two forks and add it to the stock pot along with the chicken stock. Stir to combine and bring to a boil. Cover and reduce heat to a simmer for about an hour. Add salt and pepper ( or more cumin if you like it smoky!). Stir in cilantro and lime juice then remove the pot from heat and let it sit for about 10 minutes. Serve topped with guac!
It kind of looks like a ton of ingredients, but I’ll give you a little trick… I use the pre-mixed latin seasoning (healthy earth seasonings) from Whole Foods and the frozen garlic cubes and herb cubes by Dorot which they sell at TJ’s and whole foods. I also use frozen chopped bell peppers, so it makes this recipe that much easier.
Now, I made this soup grain-free for me, but if you’re a grain-eater, slice up some corn tortillas and put them in the soup along with the lime and cilantro. That is what I did for my husband and he enjoyed it (at least that’s what he told me). This works for a Whole30 meal too!!
This makes a spicy, filling soup without many fancy ingredients. I had been eating a lot of squash, maple and sausage these past few weeks because I was quite excited about the fall season, but was happy to have a little departure to some south of the border flavors!
I hope you enjoy it!