Spicy Chipotle Chicken Chili
Spicy Chipotle Chicken Chili is thick, ready in 30 minutes, and brings the heat!
- 1 tbsp cooking fat of choice, I use EVOO or avocado oil.
- 2 red bell peppers, diced
- 1 large white or yellow onion, diced
- 2 tsp garlic, minced
- 2 cups chicken stock
- 1 3/4 - 2 lbs chicken breasts, about 4 chicken breasts
- 28 oz diced tomatoes
- 6 oz tomato paste
- 1 1/2 tbsp chili powder
- 1 1/2 tsp paprika
- 3/4 tsp ground cumin
- 1 tsp chipotle chili powder
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Add cooking fat of choice to your stock or soup pot on medium high heat. Add diced red peppers and onion. Stir and sauté until tender with some browning. Add the minced garlic and let everything sauté for another minute or less (until garlic turns a golden color). Watch it because it can burn quickly if you're not careful.
Add all other ingredients to the pot. Bring to a boil on high heat. Then cover and reduce to a simmer (medium high or medium heat) for 20 to 25 minutes. Chicken should be cooked through when done.
Shred or chop up your chicken. Taste and add extra salt or pepper if you like. Serve!
Serving: 1cup, Calories: 208kcal, Carbohydrates: 15g, Protein: 25g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 65mg, Sodium: 702mg, Potassium: 960mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2160IU, Vitamin C: 54.5mg, Calcium: 58mg, Iron: 2.8mg