Hello all– Is it still chilly where you live? Spring keeps trying to break through here, but this weekend looks rainy and cold. There’s sure to be some days left to put on the soup pot and crank up the fireplace. We had this chili at my buddy Betty’s house and I marched straight home and made up a potful for us. It was just as smokey good the second time around.
SMOKEY CHICKEN CHILI
4 slices of bacon, chopped to bits
1 large onion, diced
4 cloves garlic, minced
1 rotisserie chicken, boned and cut into chunks
1 tsp. smoked paprika
1 tsp. cumin
1 chipotle pepper, seeded & chopped fine
1/2 tsp. chili powder
6 cups chicken broth
14 oz. can petit cut tomatoes
3 cans cannelini (small white) beans
2 4oz. cans diced green chilis
salt & pepper to taste
1 cup cilantro, chopped
Cook the little bits of bacon in your soup pot until their crispy. Remove them from the pot. Throw the onions in to cook until they start to brown. Add the garlic and cook a minute more. Then stir the chicken, paprika, cumin, chipotle and chili powder into the pot. Finally, add the chicken broth, tomatoes, beans and green chilis. Salt and pepper to taste. Simmer for 10 minutes or so. Stir in the cooked bacon and cilantro just before you serve it up.
With rotisserie chicken, canned beans and canned tomatoes, you can stew this up in about 30 minutes. Drop a pan of cornbread in the oven and by the time it’s baked, this chili will be pretty much done. I do like quick.