“I got this recipe from my mom, who in turn got it from a friend, who in turn got it from www.foodandwine.com. It is extremely flavorful!! It also freezes very well. You could use boneless, skinless chicken breast in lieu of the thighs and it would be just as wonderful.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the oil over moderately low heat.
  2. Add the onion and garlic; cook until they start to soften, about 3 minutes.
  3. Increase the heat to moderate and stir in the chicken strips.
  4. Cook until they are no longer pink, about 2 minutes.
  5. Stir in the chili powder, cumin, oregano, and salt.
  6. Add the jalapeños, the tomatoes with their juice, and the broth.
  7. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
  8. Uncover the saucepan and stir in the beans and black pepper.
  9. Simmer until the chili is thickened, about 15 minutes longer.
  10. Serve topped with the cilantro.

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