Café Latte’s Salsa Chicken Chili
"from a wonderful St. paul restaurant. Also know to me as the "chili of many cans""
photo by alisonr24
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
-
Group A
- 2 teaspoons olive oil
- 1 1⁄2 - 2 lbs boneless skinless chicken breasts, skinless, cut into 3/4 inch pieces
- 1 1⁄2 cups diced onions
- 1 cup diced green bell pepper
-
Group B
- 3 tablespoons chili powder
- 2 teaspoons dried cilantro
- 2 teaspoons finely chopped jalapeno peppers
- 2 teaspoons pressed garlic
-
Group C
- 2 cups chicken broth
- 1 (15 ounce) can garbanzo beans, drained
- 1 (16 ounce) can light red kidney beans, drained
- 2 (14 ounce) cans diced tomatoes
- 1 (29 ounce) can tomato sauce
- lime juice
-
Toppings
- sour cream
- diced onion
- cheddar cheese
- tortilla chips
directions
- Sauté chicken and onions and pepper in olive oil until chicken is opaque and cooked through.
- Add group B and cook briefly, stirring constantly.
- Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste) for ½ hour or more.
- Adjust seasonings.
- Add lime juice to taste right before serving with choice of toppings.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this tonight. What flavor! I like a little thicker chili so I would cut down some of the liquid next time. Also, I used turkey stock because that is what I had on hand. I also used fresh cilantro instead of the dried and added it at the end of the cooking. Really really good chili! -
I am rating this recipe according to my changes, but I am positive that it would be a 5 star if made as stated above. Instead of using chicken breast, I used 1 lb. ground chicken (I had on hand) and cooked with onions, adding salt, pepper, and garlic pepper. I don't care for green peppers, so I left them out. When meat was almost done cooking, I added jalapeno slices. When meat was cooked, I added 1 can chicken broth, 1 can green verde sauce, 1 can rotel, 1 can tomato sauce, 1 can tomato paste, 1 Large can precooked chicken, garlic, beans and chili powder. It didn't have enough of a "chili" flavor so I added about 1 Tbs. chili seasoning that I found in the pantry. Served with crackers, jalapenos, and sour cream. AMAZING! -
Added some extra peppers, spicy and good!! -
This is a nice version of Chicken Chili--it wasn't too hot and the peppers and onion gave it a great flavor. Thanks! -
easy, super super good!
see 1 more reviews
Tweaks
-
I made this tonight. What flavor! I like a little thicker chili so I would cut down some of the liquid next time. Also, I used turkey stock because that is what I had on hand. I also used fresh cilantro instead of the dried and added it at the end of the cooking. Really really good chili!
RECIPE SUBMITTED BY
<p>I am a clinical psychologist, mother of two almost grown children and descend from a long line of wonderful cooks on my mother's side of the family. One of my ten aunts on the italian side of my family is Marie, a prolific contributor to recipezaar, and her cooking puts mine to shame! <br /><br />Nonetheless, I want to share the recipes I enjoy and post them for others to try as well. I am an avid reader of cooking articles, books and magazines, so many of my recipes have origins in Cook's Illustrated or other notable sources. Others are things I have made from my own exposure to the wonderful italian cooking in my family or the cooking of friends in college, grad school and other venues of my life.</p>
