This is a hearty chili/soup that is always a big hit. I created this recipe by taking elements from various types of chili recipes and adjusting to my desired tastes. It can easily be adjusted to taste by adding more or less spice as desired. —Carole P.
2 hours 30 minutes
boneless chicken breasts
cans white beans, rinsed and drained
cloves garlic, mincd
packed baby spinach
jalepeno, seeded and minced
14 oz. can diced tomatoes
salt & pepper to taste
sriracha sauce, to taste
Sour cream for garnish (optional)
cilantro for garnish (optional)
cheddar cheese for garnish (optional)
In This Recipe
Heat olive oil to dutch oven, add onions and cook on medium for 5 minutes
Add garden and carrots, cook for 5 minutes
Add chili powder, cumin, oregano, and jalapeno. Cook for approximately 2 to three minutes more
Add chicken and saute until the surface of chicken is white, about 5 minutes
Add chicken broth, bring to boil, reduce heat to low. Cover pan, leaving a slight gap for steam to escape
Remove chicken from pan and shred into strips (I use my fingers to shred)
Return chicken to pan along with beans and tomatoes. Season with salt, pepper, and Sriracha to taste. Cook for about 1/2 hour
Adjust seasoning if desired and add wine
Cook, uncovered for about one hour more on low heat. Add spinach and cook for a few minutes more.
Serve with optional garnishes of cheese, sour cream, and/or cilantro.