Recipe: Kickin’ Chicken Chili
The following is an official Souplantation-provided recipe originally posted on their blog.
Makes approximately 10 cups.
Ingredients
- 8 oz Shredded chicken
- 1 can (15 oz) Kidney beans, drained and rinsed
- 2 cans (30 oz) Pinto beans, drained and rinsed
- 1 can (30 oz) Black beans, drained and rinsed
- 3 oz Chopped green bell pepper
- 12 oz Diced onions
- 2 cans (16 oz) Diced green chilis
- 7 cups Chicken stock
- 1 tbsp Granulated garlic
- 1/2 tsp Ground cumin
- 1/4 tsp Dried oregano
- 1/2 tsp Chili powder
- 1/2 tsp Smoked paprika
- 1 tsp Black pepper
- 1/2 tsp Cayenne pepper
- 2 cups Milk
- 1 tbsp Cornstarch
- Optional toppings: Shredded cheese, Sour cream or greek yogurt, Diced green onions, Diced white onions, Crumbled crackers
Instructions
- Combine all ingredients, except milk and cornstarch, into a large pot and simmer for 30 minutes.
- Reduce heat to low.
- Combine cornstarch with ΒΌ cup of milk and whisk vigorously until combined.
- Add cornstarch mixture and remaining milk to chili.
- Heat on low so milk does not separate out for an additional 10 minutes.
- Dish into bowls and add optional toppings.
